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

Active: 30 minTotal: 30 min

Quick-cooking shrimp makes this weeknight meal fast while a fresh salsa and herby chimichurri give it layers of great flavor. This meal was last featured in 2019.

Tags

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 sauce (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, drained and rinsed
  • Lime juice - 2 tsp
Chimichurri Sauce:
  • Cilantro - 1/4 cup, chopped
  • Parsley - 1/4 cup, chopped
  • Garlic - 2 cloves
  • Shallots - 2 cloves
  • Capers - 1 Tbsp, drained and rinsed
  • Vinegar, red wine - 1 Tbsp
  • Lime juice - 2 tsp
  • Salt - 1/2 tsp
  • Oil, cooking - 1/4 cup (plus more if needed)

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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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 - (Double if making Thursday’s meal.) 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 more salt or 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 (reserve half if doubled). Serve any extra salsa on the side. Enjoy!

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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 (33)
Gluten-free (1)
Paleo (4)
Vegetarian (4)

24 reviews

This was so good. Pleasantly spicy, easy to put together using a food processor, and husband said I could repeat this one anytime.

By: Elizabeth
Posted: May 25, 2020
Diet: Paleo
0 Helpful

I made the chimichurri ahead of time and that was a great timesaver. This meal came together quickly and was really tasty. Skipped the homemade salsa and used store-bought.

By: Judith
Posted: May 19, 2020
Diet: Original
0 Helpful

SO so good. Made this with vegan sausage and it was one of the best meals I’ve made in a while. Definitely making it again.

By: Delaney
Posted: May 19, 2020
Diet: Paleo
0 Helpful

This was a stellar recipe! We followed the recipe (except we only used 1clove of the shallot) and it all came out very well. The chimichurri was the best we’ve ever had. It was so good I could eat the sauce by itself. We will be saving this recipe, for sure! An excellent idea we had for leftovers, grab some romaine and make a salad. If you want to make it a bit more filling, add some rice, kinda Chipotle-esque.

By: Anna
Posted: May 17, 2020
Diet: Original
0 Helpful

I made this with chicken instead of shrimp, and it's delicious! The chimichurri somehow turned out way better than the last attempt. I finally get the hype over it!

By: Kate
Posted: May 15, 2020
Diet: Gluten-free
0 Helpful

A good summer meal - quick, easy, minimal heat.

By: Marie
Posted: May 13, 2020
Diet: Original
0 Helpful