Shrimp Tacos with Chimichurri
and avocados / corn and black bean salsa
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
Proteins
Cuisines
Ingredients
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, gluten-free taco-sized corn - 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, fresh - 1/4 cup , chopped
- Parsley, fresh - 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.
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
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!
Reviews
Ratings
0 reviews