Print

Chimichurri Shrimp Tacos with Avocado Slaw and Cotija Cheese Recipe

Print Recipe

★★★★★

4.9 from 109 reviews

These vibrant Chimichurri Shrimp Tacos combine tender, spiced shrimp with a fresh and zesty chimichurri sauce, creamy avocado slaw, and colorful toppings. This recipe offers a perfect balance of tangy, savory, and spicy flavors wrapped in warm tortillas, making it a quick and satisfying meal for taco lovers.

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 1½ pounds 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. CHIMICHURRI PULSE: Add parsley, cilantro, oregano, garlic, shallot, red wine vinegar, lime juice, salt, and pepper to a food processor. Pulse until finely chopped, scraping down sides if needed. Transfer to a small container. Stir in olive oil and red pepper flakes until well combined. Set aside.
  2. AVOCADO SLAW MIX: Mash the avocado flesh in a bowl with lime juice, salt, and pepper until smooth. Mix in the finely diced jalapeño and shredded cabbage until evenly combined. Set aside.
  3. SEASON SHRIMP MIX: In a large bowl, combine cumin, paprika, oregano, salt, chili powder, and onion powder. Pat the shrimp dry with paper towels, then toss with the seasoning mixture until all shrimp pieces are evenly coated. Add olive oil and mix to combine.
  4. SEAR SHRIMP: Heat a skillet over medium-high heat. Add shrimp in a single layer without crowding the pan. Cook for 1 to 3 minutes per side depending on shrimp size until shrimp turn pink and opaque. You may need to cook in batches to avoid overcrowding.
  5. HEAT TORTILLAS: Create a foil packet to keep tortillas warm. Heat tortillas over medium-high heat for about 1-2 minutes on each side. Layer a damp paper towel between each tortilla inside the foil packet to retain moisture.
  6. ASSEMBLE TACOS: Spread a layer of avocado slaw on each warm tortilla. Add several cooked shrimp on top, drizzle with chimichurri sauce, and garnish with diced red pepper, thinly sliced red onion, and crumbled Cotija cheese. Serve immediately.

Notes

  • Use fresh herbs for the chimichurri to get the best flavor and vibrant color.
  • Adjust the red pepper flakes in chimichurri and jalapeño in slaw to manage the spiciness to your preference.
  • You can substitute corn tortillas for flour tortillas for a gluten-free option.
  • Cook shrimp just until pink and opaque to avoid rubbery texture.
  • The chimichurri sauce can be made ahead and stored in the refrigerator for up to 3 days.

Keywords: Chimichurri shrimp tacos, avocado slaw, quick shrimp tacos, Mexican shrimp recipe, fresh herb sauce shrimp tacos

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