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

Active: 35 min Total: 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 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
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
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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.

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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!

Nutrition Facts

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

Ratings

Original (65)
Gluten-free (2)
Paleo (7)
Vegetarian (8)

44 reviews

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

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

We made rice bowls with the ingredients instead of tacos. Very tasty, love the chimichurri sauce.

By: Katrina
Posted: Mar 17, 2019
Diet: Original
0 Helpful

Quick and tasty (since we made the chimichuri sauce during meal prep)

By: Jennifer
Posted: Mar 16, 2019
Diet: Vegetarian
0 Helpful

So quick and so delicious!

By: Andrea
Posted: Mar 16, 2019
Diet: Original
0 Helpful

Very quick to make and the chimichurri sauce was sooooo goooood. Next time I might just use romaine hearts as taco holders and make the original recipe. The zucchini was good but I had to separate them to make them into romaine tacos.

By: Kristen
Posted: Mar 16, 2019
Diet: Paleo
0 Helpful

I don't know what it is about this recipe that I don't care for. The salsa was too basic and there wasn't enough spice on the shrimp. Plus whenever I took a bite, I got a whiff of something not as pleasant which made eating it even worse. Won't be making this again.

By: Jack
Posted: Mar 15, 2019
Diet: Original
0 Helpful