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Chimichurri Shrimp Tacos with Avocado Slaw and Cotija Recipe

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★★★★★

4.6 from 69 reviews

Flavorful and vibrant Chimichurri Shrimp Tacos featuring a zesty herb sauce, creamy avocado slaw, and perfectly seared shrimp served on warm tortillas, perfect for a quick and delicious weeknight dinner.

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, 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

  1. Prepare Chimichurri: Add parsley, cilantro, oregano, garlic, shallot, red wine vinegar, lime juice, salt, and pepper to a food processor. Pulse until finely chopped, scraping down the sides if needed. Transfer to a small container, then stir in olive oil and red pepper flakes. Mix well and set aside.
  2. Make Avocado Slaw: Mash the avocado flesh with lime juice, salt, and pepper until creamy. Stir in finely diced jalapeño and shredded cabbage to combine. Set aside to let flavors meld.
  3. Mix Shrimp Seasonings: In a large bowl, combine cumin, paprika, dried oregano, salt, chili powder, and onion powder thoroughly.
  4. Coat Shrimp: Pat shrimp dry with paper towels. Toss shrimp with the seasoning mixture until evenly coated. Add olive oil and mix to combine well.
  5. Sear Shrimp: Heat a skillet over medium-high heat. Sear shrimp for 1 to 3 minutes on each side depending on size, until opaque and cooked through. Cook in batches if needed to avoid overcrowding the pan.
  6. Heat Tortillas: Create a foil packet to keep tortillas warm. Heat tortillas over medium-high heat for 1-2 minutes per side, then transfer to the foil packet with a damp paper towel between each tortilla to maintain softness.
  7. Assemble Tacos: Build each taco by layering avocado slaw, a few seared shrimp, chimichurri sauce, diced red pepper, thinly sliced red onion, and crumbled Cotija cheese. Serve immediately and enjoy!

Notes

  • Use either flour or corn tortillas depending on preference.
  • Cooking shrimp in batches ensures they sear properly without steaming.
  • Adjust the amount of jalapeño to control the heat level in the avocado slaw.
  • Chimichurri can be made ahead and refrigerated for up to 2 days to deepen flavors.
  • For a gluten-free option, use corn tortillas.
  • To keep tortillas warm longer, wrap the foil packet in a kitchen towel.

Keywords: chimichurri shrimp tacos, shrimp tacos recipe, avocado slaw, easy Mexican tacos, seared shrimp

Find it online: https://busyrecipe.com/chimichurri-shrimp-tacos-with-avocado-slaw-and-cotija-recipe/