Shrimp Tacos with Chimichurri
and 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 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 corn or flour - 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
Chimichurri Sauce:
- 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
Amount Per Serving
Calories
607
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% Daily Value
Total Fat
30g
46%
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Saturated Fat
4g
21%
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Trans Fat
0g
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Cholesterol
143mg
48%
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Sodium
1304mg
54%
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Total Carbohydrate
61g
20%
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Dietary Fiber
14g
55%
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Sugars
< 1g
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Protein
28g
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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!
Nutrition Facts
Amount Per Serving
Calories
607
Just a moment...
% Daily Value
Total Fat
30g
46%
Just a moment...
Saturated Fat
4g
21%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
143mg
48%
Just a moment...
Sodium
1304mg
54%
Just a moment...
Total Carbohydrate
61g
20%
Just a moment...
Dietary Fiber
14g
55%
Just a moment...
Sugars
< 1g
Just a moment...
Protein
28g
Just a moment...
Reviews
Ratings
45 reviews
DELICIOUS!! Eliminated the cilantro (preference), added more shallots in with the shrimp to cook, and chopped the shrimp. With alteration to the oil amounts, using corn tortillas, this recipe was a delicious 11 WW points!! Definitely going to make this one again!
0 HelpfulWe liked these, but definitely needed more spice and some seasonings for the corn and bean salsa. We made leftovers into rice bowls and they were very good also.
0 Helpful