Shrimp Tacos with Chimichurri
and avocados / corn and black bean salsa
Ingredients
- 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
- 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
- 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
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!
Nutrition Facts
Reviews
Ratings
Most Helpful
Really tasty but the chimichurri had way too much shallot for my taste. I had to nearly double the other ingredients to get to something that didn’t make my eyes water!
2 Helpful31 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!
0 HelpfulVery tasty! For the chimichurri, we didn't use capers and greatly reduced the oil. Didn't use jalapeños in the salsa.
0 HelpfulI 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.
0 HelpfulThis was absolutely delicious! The first night we had tacos and the second we made salads. Both versions were soooo good 😋
0 HelpfulThis was so incredibly delicious, although it did take me quite a while to prepare, especially compared to the estimate.
0 Helpful