Shrimp Tacos with Asian Chimichurri
and red cabbage slaw
Our last shrimp and chimichurri tacos (in 2020) were such a hit, we were excited to create this new version with different flavors.
Smarts #1: We love the tart sweetness that mango brings to these tacos, but they would be great with avocados if you prefer them (or can’t find ripe mangos).
Smarts #2: Wait to season the cabbage slaw until right before serving.
- Shrimp, peeled and deveined - 1 lb
- Limes - 1 , wedges
- Mangos - 1 , diced (sub avocado)
- Coriander, ground - 1 tsp
- Salt - 1/2 tsp
- Oil, cooking - 1 Tbsp
- Tortillas, taco-sized corn or flour - 8
- Asian Chimichurri (leftover from Monday) - ~1/4 cup
- Cabbage, red - 10 oz , thinly sliced
- Vinegar, rice - 1 1/2 Tbsp
- Soy sauce, low-sodium - 1 Tbsp
- Brown sugar - 1 tsp
- Oil, cooking - 2 Tbsp
- Sesame seeds, white (opt) - 2 tsp
Cabbage - Thinly slice. (Can be done up to 3 days ahead)
Make slaw - Whisk together vinegar, soy sauce, brown sugar, and cooking oil (portion for slaw). Add cabbage and fold everything together until cabbage is evenly coated. (Can be done 1 day ahead)
Limes / Mangos - Prep as directed.
Shrimp - Season shrimp with ground coriander and salt.
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Heat a skillet with oil (portion for tacos) over medium-high heat. Add shrimp and cook on one side until golden brown, 2 to 3 minutes. Turn shrimp and continue cooking until opaque and cooked through, 2 to 3 minutes more.
Give cabbage slaw a good stir. Season with some salt and pepper. Sprinkle sesame seeds on top.
Warm tortillas according to package instructions.
Assemble tacos with red cabbage slaw, shrimp, and mangos. Drizzle Asian Chimichurri over each of the tacos just before serving and serve with limes on the side for squeezing over top. Enjoy extra slaw on the side.