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

Name: Shrimp Tacos with Chimichurri
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 lb Shrimp, peeled and deveined; 1/2 tsp Cumin; 1/2 tsp Coriander, ground; 1/2 tsp Chili powder; 1/2 tsp Salt; 1 Avocados, sliced; 1 Tbsp Oil, cooking; 8 Tortillas, taco-sized corn or flour; 1/3 cup Chimichurri sauce (ingredients listed separately); 1 Jalapenos, diced; 1 1/2 cups Corn, frozen or canned; 1 can Beans, black (14 oz / 397 g), drained and rinsed; 2 tsp Lime juice; 1/4 cup Cilantro, chopped; 1/4 cup Parsley, chopped; 2 cloves Garlic; 2 cloves Shallots; 1 Tbsp Capers, drained and rinsed; 1 Tbsp Vinegar, red wine; 2 tsp Lime juice; 1/2 tsp Salt; 1/4 cup Oil, cooking (plus more if needed)

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

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.

Ingredients

Metric

Servings:

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)

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 - (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)
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 (reserve half if doubled). Serve any extra salsa on the side. Enjoy!

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