Chimichurri Shrimp Tacos

These zesty chimichurri shrimp tacos are the perfect weeknight meal. Bright and herby chimichurri sauce with a creamy jalapeño avocado slaw. They are so tasty with bold flavors and fresh ingredients. I’ve got your taco Tuesday covered this week with this insanely good shrimp taco recipe!

Course Main Course

Cuisine Mexican American

Keyword seafood, shrimp, taco Tuesday, tacos

Prep Time 20

Cook Time 10

Total Time 25

Servings servings

Calories 549kcal

Author Lauren LeBlanc

Equipment

Food processor (optional)
Aluminum foil
mixing bowls
Large skillet
Citrus juicer

Ingredients

Chimichurri

1 cup fresh parsley loosely packed
1 cup fresh cilantro loosely packed
1 tablespoon fresh oregano leaves loosely packed
3 cloves garlic smashed and peeled
1 small shallot peeled and quartered
¼ cup extra virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon freshly squeezed lime juice
¼ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon red pepper flakes

Avocado Slaw

1 avocado
2 tablespoons freshly squeezed lime juice
¼ teaspoon salt
¼ teaspoon pepper
1 jalapeno finely diced
3 cups thinly sliced shredded cabbage

Shrimp

1 pound shrimp peeled and deveined (about 1 ½ pound with shells on). Size between 26/30 and 41/50.
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon dried Oregano
¾ teaspoon salt
½ teaspoon chili powder
½ teaspoon onion powder
1 tablespoon extra virgin olive oil

Toppings and extras

8 flour or corn tortillas
4 ounces Cotija cheese crumbled
1 red pepper diced
1 red onion thinly sliced

Instructions

CHIMICHURRI

PULSE: Add parsley, cilantro, oregano, garlic, shallot, red wine vinegar, lime juice, salt and pepper to a food processor. Pulse until finely chopped. Scrape down sides if needed. Transfer to a small container and stir in olive oil and red pepper flakes. Mix well and set aside.

AVOCADO SLAW

MIX: Mash the avocado flesh with lime juice, salt, and pepper. Mix in jalapeño and cabbage to combine. Set aside.

SHRIMP

MIX: Combine cumin, paprika, oregano, salt, chili powder, and onion powder together in a large bowl.
TOSS: Pat shrimp dry with paper towels. Toss together with seasonings until all are well coated. Add in olive oil and mix to combine.
SEAR: Heat a skillet over medium-high heat. Sear the shrimp for 1-3 minutes on each side, depending on the size of the shrimp. You may have to cook shrimp in batches as to not crown the pan.

SERVE

HEAT: Make a foil packet to keep tortillas warm. Heat tortillas over medium-high heat for a minute or two on each side. Transfer warm tortillas to the foil packet, with a damp paper towel between each tortilla.
ASSEMBLE: Assemble each taco with avocado slaw, a few shrimp, chimichurri sauce, red pepper, red onion, and cotija cheese.

Notes

Use fresh herbs, don't substitute for dried herbs.
To keep your tortillas warm until you are ready for them, make a foil packet to keep them in. Add the hot tortillas in the packet, with a damp paper towel between them.
For tacos, the best size shrimp are between 26/30 and 41/50. Anything bigger than 26/30 may be too big. Keep in mind with large shrimp, you will be able to fit less in the taco!
Limes can be juicy or dry depending on the season. Pick up a few extra limes in case they aren’t very juicy. You will need 2-4 limes for this recipe.
Allow the pan to fully heat before adding the shrimp. You should hear the sizzle when adding them! If you don't, the pan isn't hot enough.

Nutrition