Chimichurri Shrimp Tacos with Avocado Salsa

Get ready to take your taco night to the next level with these Chimichurri Shrimp Tacos, paired with a refreshing Avocado Salsa! This dish combines succulent shrimp coated in a vibrant chimichurri sauce with the creaminess of avocado salsa, all wrapped up in warm tortillas. It’s light, flavorful, and perfect for a quick weeknight dinner or a fun gathering with friends. Let’s dive into this delicious combination of flavors!

Ingredients

For the Chimichurri Shrimp:

• 1 pound shrimp, peeled and deveined
• 1/2 cup fresh parsley, chopped
• 2 tablespoons fresh cilantro, chopped
• 2 cloves garlic, minced
• 1 tablespoon red wine vinegar
• 1/4 cup olive oil
• 1/2 teaspoon cumin
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper, to taste

For the Avocado Salsa:

• 2 ripe avocados, diced
• 1 small red onion, finely chopped
• 1 jalapeño, finely chopped (optional for extra heat)
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Salt and pepper, to taste

For the Tacos:

• 8 small corn or flour tortillas
• Lime wedges (for serving)
• Extra cilantro (for garnish)

Directions

1. Prepare the Chimichurri Sauce: In a small bowl, mix the chopped parsley, cilantro, minced garlic, red wine vinegar, olive oil, cumin, red pepper flakes, salt, and pepper. Set aside.
2. Marinate the Shrimp: Place the shrimp in a bowl, pour half of the chimichurri sauce over the shrimp, and toss to coat. Let the shrimp marinate for 10-15 minutes.
3. Make the Avocado Salsa: In a separate bowl, combine the diced avocados, red onion, jalapeño, cilantro, lime juice, salt, and pepper. Gently toss and set aside.
4. Cook the Shrimp: Heat a large skillet over medium-high heat. Add the marinated shrimp and cook for 2-3 minutes per side, until the shrimp are pink and cooked through. Remove from heat.
5. Warm the Tortillas: In a dry skillet or over an open flame, lightly warm the tortillas until soft and slightly charred.
6. Assemble the Tacos: Place a few cooked shrimp on each tortilla. Top with a spoonful of the avocado salsa and drizzle with the remaining chimichurri sauce. Garnish with extra cilantro and serve with lime wedges.

How to Prepare

The key to these tacos is the fresh chimichurri sauce, which brings a zesty and herby flavor that perfectly complements the shrimp. Allowing the shrimp to marinate briefly enhances the flavor without overpowering it. The creamy avocado salsa adds a cooling balance, while the warm tortillas tie everything together into one satisfying bite. These tacos are quick to make and absolutely delicious!

Preparation Time

Prep time: 15 minutes
Cook time: 10 minutes
Total time: About 25 minutes

Servings

This recipe makes about 8 tacos, serving 4 people.

FAQs

• Can I use frozen shrimp? Yes! Just be sure to thaw them completely and pat them dry before marinating.
• What other toppings can I add? Feel free to add shredded lettuce, cheese, or a drizzle of sour cream for extra flavor.
• Can I make this dish spicier? Add more jalapeño to the salsa or include some hot sauce when serving.
• What can I serve with these tacos? Serve with a side of rice, black beans, or a fresh corn salad for a complete meal.