Shrimp Tacos with Chimichurri
and avocados / corn and black bean salsa
Chimichurri sauce is easy to make and really elevates these quick shrimp tacos. Enjoyed with a tangy, spicy salsa, this meal has a summer vibe but can be enjoyed year round.
Ingredients
- Cilantro - 1/3 cup, chopped
- Parsley - 1/4 cup, chopped
- Garlic - 2 cloves
- Shallots - 1 clove, chopped
- Capers - 1 Tbsp, drained and rinsed
- Vinegar, red wine - 1 Tbsp
- Lime juice - 2 tsp
- Salt - 1/2 tsp
- Oil, cooking - 1/3 cup
- Shrimp, peeled and deveined - 1 lb
- Cumin - 1/2 tsp
- Coriander, ground - 1/2 tsp
- Chili powder - 1/2 tsp
- Salt - 1/2 tsp
- Avocados - 1, sliced
- Oil, cooking - 1 Tbsp
- Tortillas, taco-sized and gluten-free - 8
- Chimichurri (ingredients listed separately) - 1/3 cup
- Jalapenos - 1, diced
- Corn, frozen or canned - 1 1/2 cups
- Beans, black (14 oz / 397 g) - 1 can
- Lime juice - 2 tsp
Nutrition Facts
Prep
-
Shrimp - Defrost shrimp.
-
Make spice mix - Combine cumin, coriander, chili powder, and salt (portion for shrimp). (Can be done up to 5 days ahead)
-
Make chimichurri sauce - (Skip if sauce was made ahead for Tuesday.) Combine cilantro, parsley, garlic, shallots, capers, vinegar, lime juice, salt, and oil (portions for chimichurri) in a blender or a food processor. Add more oil if it’s too thick. Season to taste with salt or more lime juice. (Can be done up to 5 days ahead)
-
Jalapenos - Dice jalapenos. (Remove seeds if you prefer less spice.) (Can be done up to 5 days ahead)
-
Corn - Defrost if using frozen. Drain and rinse if using canned.
-
Beans - Drain and rinse.
-
Avocados - Slice avocados.
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
-
Combine jalapenos, corn, beans, and lime juice (portion for salsa) in a serving bowl. Season with some salt and pepper. Add some extra lime juice if you’d like.
-
Heat a wok with oil (portion for tacos) over medium-high heat. Add shrimp and saute for 1 minute. Add spice mix and continue cooking until shrimp are opaque and cooked through, 2 to 4 minutes more.
-
Warm tortillas according to package directions.
-
Assemble tacos by filling tortillas with shrimp, avocados, salsa, and chimichurri. Serve any extra salsa on the side. Enjoy!
Nutrition Facts
Reviews
Ratings
51 reviews
Made this on vacation with a very limited pantry, but I had fresh shrimp and wanted to give it a try! Instead of the chimichuri sauce I used a homemade basil pesto and added lots of olive oil, some salt and lime juice for consistency and flavor. I mixed it with corn, black beans, and a little chipotle powder. I didn't have chili powder so I used half chipotle powder in the shrimp. I had burrito sized tortillas, so we had shrimp burritos. My husband, 2 year old, dad, and I all loved it. Dad ate his on a bed of lettuce. I doubled the shrimp and shrimp seasonings and we had a little leftover. Wanted to make this in eggs for breakfast the next day, but didn't get to it.
0 HelpfulChimichurri was a cheat on this recipe. Chimichurri makes everything a 4-star meal. Shrimp were good, and corn/bean salsa was a nice accompaniment. Made in <30 mins.
0 Helpful