Shrimp Tacos with Chimichurri
and avocados / corn and black bean salsa

Name: Shrimp Tacos with Chimichurri
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1/3 cup Cilantro, fresh, chopped; 1/4 cup Parsley, fresh, chopped; 2 cloves Garlic; 1 clove Shallots, chopped; 1 Tbsp Capers, drained and rinsed; 1 Tbsp Vinegar, red wine; 2 tsp Lime juice; 1/2 tsp Salt; 1/3 cup Oil, cooking; 1 lb Shrimp, peeled and deveined; 1/2 tsp Cumin; 1/2 tsp Coriander, ground; 1/2 tsp Chili powder; 1/2 tsp Salt; 1 Avocados, sliced; 1 Tbsp Oil, cooking; 8 Tortillas, taco-sized and gluten-free; 1/3 cup Chimichurri (ingredients listed separately); 1 Jalapenos, diced; 1 1/2 cups Corn, frozen or canned; 1 can Beans, black (14 oz / 397 g); 2 tsp Lime juice

Active: 35 Total: 35

Original GF Paleo Vegetarian

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

Metric

Servings:

Chimichurri Sauce:

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 Tacos with Chimichurri:

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

Corn and Black Bean Salsa:

Jalapenos - 1 , diced
Corn, frozen or canned - 1 1/2 cups
Beans, black (14 oz / 397 g) - 1 can
Lime juice - 2 tsp

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.

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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!

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