Description
These Chimichurri Shrimp Tacos are a vibrant and flavorful dish featuring tender seared shrimp seasoned with a robust blend of spices, topped with fresh avocado slaw and a zesty chimichurri sauce. Perfect for a quick and satisfying meal, these tacos combine bright herbs, crunchy vegetables, and creamy cheese wrapped in warm tortillas.
Ingredients
Scale
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 pepper
- 1 jalapeno (finely diced)
- 3 cups thinly sliced shredded cabbage
Shrimp:
- 1 pound shrimp (peeled and deveined, 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
- Pulse Chimichurri: Add parsley, cilantro, oregano, garlic, shallot, red wine vinegar, lime juice, salt, and pepper to a food processor. Pulse until finely chopped, scraping sides as needed. Transfer to a small container, stir in olive oil and red pepper flakes, mix well, and set aside.
- Mix Avocado Slaw: Mash avocado flesh with lime juice, salt, and pepper. Stir in finely diced jalapeno and shredded cabbage until combined. Set aside.
- Mix Shrimp Seasoning: In a large bowl, combine cumin, paprika, dried oregano, salt, chili powder, and onion powder.
- Toss Shrimp: Pat shrimp dry with paper towels. Toss the shrimp in the seasoning blend until evenly coated, then add olive oil and mix to combine.
- Sear Shrimp: Heat a skillet over medium-high heat. Sear shrimp for 1-3 minutes on each side depending on size, cooking in batches if necessary to avoid crowding the pan.
- Heat Tortillas: Prepare a foil packet to keep tortillas warm. Heat tortillas on medium-high heat for 1-2 minutes on each side, then place them in the foil packet with a damp paper towel between each to retain moisture.
- Assemble Tacos: Layer each warm tortilla with avocado slaw, a few shrimp, a generous spoonful of chimichurri sauce, diced red pepper, sliced red onion, and crumbled Cotija cheese. Serve immediately.
Notes
- You can use either flour or corn tortillas based on preference.
- Adjust the amount of red pepper flakes in chimichurri to control the heat level.
- Cooking shrimp in batches ensures even searing without steaming.
- Avocado slaw can be made ahead but is best served fresh to avoid browning.
- Freshly chopping herbs for chimichurri gives the best flavor; avoid over-processing to maintain texture.
Keywords: chimichurri shrimp tacos, shrimp tacos, chimichurri sauce, avocado slaw, quick Mexican dinner, easy shrimp recipes