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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

Oh my goodness, so flavorful and easy to make! The sauce can be used on almost anything! I made extra to use for something in the near future. The bean/corn mix also goes well on top of a salad. Great possibilities!

By: Shirley
Posted: Mar 19, 2019
Diet: Original

So quick to cook up, incredibly tasty. Would make this again but double the servings! We had to use forks and knives to eat these tacos, however. The chimichurri was very oily and made the taco messy to eat with our hands. Maybe the corn tacos we used were too small, too.

By: Suzanne
Posted: Mar 19, 2019
Diet: Original

Kids loved this and so easy to put together with the sauce prepped ahead of time.

By: Patti
Posted: Mar 18, 2019
Diet: Original

This was really easy and very good. I skipped the tortilla and put the mixture on top of a quinoa rice mix.

By: Miranda
Posted: Mar 18, 2019
Diet: Paleo

We made extra sauce and put it in ice cube trays in the freezer so we could enjoy later!

By: Linden
Posted: Mar 17, 2019
Diet: Original

This was quick and tasty. Turned the leftover into a bowl of stuff.

By: Renee
Posted: Mar 17, 2019
Diet: Original