"Now is definitely the time to cook at home more! I made these shrimp tacos with the BEST avocado chimichurri earlier."
Spicy Shrimp Tacos with Avocado Chimichurri
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A Note from Feedfeed
These spicy shrimp tacos are the perfect thing for an easy lunch or dinner! And it's paired with a bright and creamy avocado chimichurri to round out the whole dish. We could eat these again and again!
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- Recipe Card
Prep time 15mins
Cook time 10mins
Serves or Makes: 4
Recipe Card
For the Avocado Chimichurri
ingredients
- 1/2 cup olive oil
- 1 ripe avocado
- 1 cup flat leaf parsley
- 1 cup cilantro
- 3 cloves garlic
- 1 lime, juiced
- 1/4 teaspoon crushed red pepper flakes
- Kosher salt and pepper, as needed
For the Spicy Shrimp Tacos
ingredients
- 1 pound shrimp, peeled and deveined, tails removed
- 1 teaspoon paprika
- 1 teaspoon Kosher salt
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon cumin
- 2 tablespoons avocado or grapeseed oil
- 8 small corn or flour tortillas
- jalapenos, sliced, for garnish
- cotija cheese, for garnish
- pickled red onions, for garnish
- purple cabbage, thinly sliced, for garnish
Method
Step 1
To make the avocado chimichurri, combine the olive oil, avocado, parsley, cilantro, garlic, lime juice, and crushed red pepper flakes in a food processor. Season with salt and pepper to taste. Set aside.
Step 2
Season the shrimp with cayenne pepper, cumin, paprika, and sea salt.
Step 3
Over medium heat, in a large skillet, heat the avocado or grapeseed oil. Sauté the shrimp for 7-8 minutes or until fully cooked.
Step 4
To assemble the tacos, first place a row of purple cabbage on each tortilla. Add a row of shrimp, and then top with jalapenos, red onions and cotija. Finish the tacos with a drizzle of avocado chimichurri.
Step 5
Tip: If you have a gas stove, you can “grill” the tortilla shells over an open flame. Turn each shell over with kitchen tongs once brown spots appear.