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, fresh - 1/3 cup , chopped
- Parsley, fresh - 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, ground - 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
Prep
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Shrimp - Defrost shrimp.
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Make spice mix - Combine cumin, coriander, chili powder, and salt (portion for shrimp). (Can be done up to 5 days ahead)
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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)
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Jalapenos - Dice jalapenos. (Remove seeds if you prefer less spice.) (Can be done up to 5 days ahead)
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Corn - Defrost if using frozen. Drain and rinse if using canned.
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Beans - Drain and rinse.
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Avocados - Slice avocados.
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Make
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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.
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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.
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Warm tortillas according to package directions.
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Assemble tacos by filling tortillas with shrimp, avocados, salsa, and chimichurri. Serve any extra salsa on the side. Enjoy!
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