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Spicy Shrimp Tacos with Avocado Chimichurri
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Recipe Intro 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!

Now is definitely the time to cook at home more! I made these shrimp tacos with the BEST avocado chimichurri earlier. -@myfabulousfood

Details

Prep time 15mins
Cook time 10mins
Serves or Makes: 4
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Recipe

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.