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

Active: 30 min Total: 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
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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.

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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 (reserve half if doubled). 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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Reviews

Ratings

Original (41)
Gluten-free (2)
Paleo (4)
Vegetarian (5)

30 reviews

Tasted great. I put the jalapeños on the side as I have an 8 year old who doesn’t like spicy things. He loved the salsa just with corn/beans/lime juice/seasoning and the family spice lovers could still enjoy the jalapeños that way. Recommend this one for sure!

By: Terra
Posted: Jul 25, 2020
Diet: Original
0 Helpful

Very tasty! It took a little longer, but chopping fresh herbs always takes me a while. For the chimichurri, we didn't use capers and greatly reduced the oil. Didn't use jalapeños in the salsa.

By: Cathleen
Posted: Jul 14, 2020
Diet: Gluten-free
0 Helpful

I enjoyed these tacos. The only thing that keeps this from being 5 stars is the salsa, which I found to be pretty bland. The meal did taste good with all of the elements put together though.

By: Sara
Posted: Jul 09, 2020
Diet: Original
0 Helpful

This was absolutely delicious! The first night we had tacos and the second we made salads. Both versions were soooo good 😋

By: Christian
Posted: Jun 19, 2020
Diet: Original
0 Helpful

This was so incredibly delicious, although it did take me quite a while to prepare, especially compared to the estimate.

By: Jenna
Posted: Jun 11, 2020
Diet: Original
0 Helpful

Excellent. I had frozen some chimichurri from a different week and it thawed out nicely. Easy dinner night.

By: Christy
Posted: Jun 04, 2020
Diet: Original
0 Helpful