Shrimp Tacos with Chimichurriand avocados / corn and black bean salsa
Chimichurri sauce and a tangy, spicy corn salsa elevate these quick shrimp tacos. This meal got great reviews for simplicity and flavor when it was first featured in 2018.
Ingredients
- 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 corn or flour - 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
- Cilantro - 1/4 bunch, chopped
- Parsley - 1/4 cup, chopped
- Garlic - 2 cloves
- Shallots - 1 clove
- Capers - 1 Tbsp, drained and rinsed
- Vinegar, red wine - 1 Tbsp
- Lime juice - 2 tsp
- Salt - 1/2 tsp
- Oil, cooking - 1/3 cup
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.
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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Reviews
This meal has 34 reviews
Didn't have cilantro or parsley but it was still delicious. Would be a good meal to serve to guests.
SO good. That chimichurri was amazing. I do think it could have used a side dish but we loved it!
Didn't love the shrimp - something about the flavors was kind of "meh," although the chimichurri sauce was good. I didn't love the corn and bean salsa either - it felt like it was missing something.
Chimichurri sauce is single handedly the most delicious item that Cook Smarts has taught me. I made it a few months ago when it was featured on something else, so when it came back for this dish and the burgers, I was stoked. 👏🏼👏🏼 As for the tacos- I added queso fresco as we had it and it was SUCH a good combo. I fried corn tortillas because my 5 month old cooperated and it had the perfect chewiness-to-crunch ratio with the shrimp and everything else. Bravo, Cooksmarts.
Wouldn't change a thing! I now want that black bean/corn salsa on everything I eat.
Always a favorite. Everything about this is so good! We've tried with both corn and flour tortillas, and I think we prefer flour because they don't fall apart and these tacos are pretty messy.