Description
Chimichurri Shrimp Tacos are a delicious and vibrant dish featuring shrimp marinated in a fresh chimichurri sauce, served in warm corn tortillas with avocado and cabbage.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup fresh cilantro, finely chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 2 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 small corn tortillas
- 1 avocado, sliced
- 1 cup shredded cabbage
- Lime wedges for serving
Instructions
- In a medium bowl, combine the parsley, cilantro, olive oil, red wine vinegar, garlic, red pepper flakes, salt, and black pepper to make the chimichurri sauce. Mix well and set aside.
- In a large skillet over medium heat, add the shrimp and cook for about 2-3 minutes on each side, or until they turn pink and opaque.
- Remove the skillet from heat and pour half of the chimichurri sauce over the cooked shrimp, tossing to coat.
- Warm the corn tortillas in a dry skillet or microwave until pliable.
- To assemble the tacos, place a few shrimp on each tortilla, top with sliced avocado and shredded cabbage, and drizzle with additional chimichurri sauce.
- Serve with lime wedges on the side for squeezing over the tacos.
Notes
- For a spicier kick, add diced jalapeños to the chimichurri sauce.
- Substitute grilled chicken or tofu for the shrimp for a different protein option.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 320
- Sugar: 1g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 200mg