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

Active: 35 minTotal: 35 min

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

Servings:
4
Metric
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

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Prep

  1. Shrimp - Defrost shrimp.
  2. Make spice mix - Combine cumin, coriander, chili powder, and salt (portion for shrimp). (Can be done up to 5 days ahead)
  3. 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)
  4. Jalapenos - Dice jalapenos. (Remove seeds if you prefer less spice.) (Can be done up to 5 days ahead)
  5. Corn - Defrost if using frozen. Drain and rinse if using canned.
  6. Beans - Drain and rinse.
  7. Avocados - Slice avocados.

Make

  1. 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.
  2. 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.
  3. Warm tortillas according to package directions.
  4. 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 43 reviews

So good because - chimichurri. Next time might add tomato as well.

By: Angela
Posted: Mar 27, 2019
Diet: Original

I'm not always a huge shrimp fan, but it's really hard to go wrong with chimichurri sauce. I loved these the last time they were on the menu but remembered them being a bit messy to eat, so I did rice bowls instead of tacos this time - subbed rice for tortillas and followed the rest of the recipe as written.

By: Melissa
Posted: Mar 26, 2019
Diet: Original

Sauce was delicious, salsa was yum, shrimp great too! Will be making this one often.

By: Alicia
Posted: Mar 26, 2019
Diet: Original

Didn't have cilantro or parsley but it was still delicious. Would be a good meal to serve to guests.

By: Felice
Posted: Mar 23, 2019
Diet: Original

SO good. That chimichurri was amazing. I do think it could have used a side dish but we loved it!

By: Stephanie
Posted: Mar 22, 2019
Diet: Gluten-free

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.

By: Marin
Posted: Mar 22, 2019
Diet: Original