Shrimp Tacos with Avocado Chimichurri Sauce is a fabulous taco recipe that’s sure to become a family favorite!
Shrimp Tacos with Avocado Chimichurri Sauce
I discovered Green Pepper Tabasco Sauce on my trip to Avery Island, LA where I taste-tested every variety of Tabasco Sauce under the sun. I had never had this one, so I didn’t really know what to expect. It has some spice to it, but it is MUCH milder than their classic sauce. It’s definitely one of my favorites now- finding it’s place in eggs, salad dressings, dips and- of course- all kinds of Mexican food. That’s the Tabasco sauce I used for this recipe.
🛒Ingredients needed:
- fresh cilantro
- olive oil
- Tabasco Green Pepper Sauce
- garlic & onion
- cumin
- honey
- salt & pepper
- avocado
- red & yellow bell peppers
- shrimp
- lettuce
- flour or corn tortillas
✏️How to make Shrimp Tacos with Avocado Chimichurri Sauce:
*The complete, printable recipe with all ingredients and instructions is at the end of this post.
CHIMICHURRI SAUCE
-
Combine all of the sauce ingredients in a food processor or blender. Process until smooth.
-
Scrape the sauce into a small bowl, cover and set aside until ready to serve.
TACOS
-
Heat the olive oil in a large skillet over medium high heat. Add the garlic, bell peppers and onion, and stir fry until slightly softened, 3 to 4 minutes. Add the shrimp, and continue to stir fry until the shrimp are pink and curled up (cooked through), 4 to 5 additional minutes. Sprinkle in salt and pepper, to taste. Remove the skillet from heat.
-
Fill each tortilla with shrimp, peppers and onions, plus ¼ cup lettuce and a generous spoonful of the chimichurri sauce.
➡️Recipe Tips:
- Don’t be afraid of the chimichurri sauce. It’s all these tacos need to make them delicious. The sauce is not super spicy!
- You can change up the colors of the bell peppers, using any (or no) combination of red, yellow, orange or green.
- If you are preparing this recipe as gluten free, just be sure to use a brand of corn tortillas that are known to be GF.
✔️What to serve with Shrimp Tacos with Avocado Chimichurri Sauce:
- A little salsa or sour cream on top of these are both delicious. Try my Salsa Fresca if you’d like to make your own.
- A simple side of corn cut straight from the cob works nicely, or this Grilled Corn with Queso Fresco is amazing.
- There are a lot of Mexican beers out there, so if you’re a beer lover pick up your favorite to have alongside these wonderful tacos.
❤️Why I love this recipe:
- I feel like these are the best shrimp tacos ever, and you get to avoid the deep frying too!
- I love that everything about these tacos is so fresh and easy. They’re perfect for making on a busy weeknight.
- The chimichurri sauce is delicious. When I have some leftover, I love it on top of a nice grilled flank steak!
Favorite Seafood Taco Recipes:
- Tequila Lime Shrimp Tacos with Chipotle Cream
- Fish Tacos with Mango Salsa and Cilantro Lime Sauce
- Chipotle Salmon Tacos
- Broiled Fish Tacos
- Beer Battered Fish Tacos with Baja Sauce
If you happen to be following the Weight Watchers WW plan, you’ll find a link to the WW Points on the recipe card below.
Shrimp Tacos with Avocado Chimichurri Sauce
A fabulous taco recipe that's sure to be a family favorite!
Ingredients
CHIMICHURRI SAUCE
- 1 cup roughly chopped fresh cilantro (packed lightly)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons Tabasco Green Pepper Sauce
- 2 medium garlic cloves, minced
- 1 teaspoon honey
- ½ teaspoon ground cumin
- ¼ teaspoon salt
- 1 medium avocado, pitted and peeled
TACOS
- 1 tablespoon olive oil
- 1 large garlic clove, minced
- 1 medium red bell pepper, seeded and cut into thin strips
- 1 medium yellow bell pepper, seeded and cut into thin strips
- 1 small onion, cut into thin strips
- 1½ pounds large shrimp, peeled and deveined (tails pulled off)
- salt and pepper, to taste
- 2 cups chopped lettuce
- 8 taco sized flour or corn tortillas, heated according to package directions
Instructions
CHIMICHURRI SAUCE
- Combine all of the sauce ingredients in a food processor or blender. Process until smooth.
- Scrape the sauce into a small bowl, cover and set aside until ready to serve.
TACOS
- Heat the olive oil in a large skillet over medium high heat. Add the garlic, bell peppers and onion, and stir fry until slightly softened, 3 to 4 minutes. Add the shrimp, and continue to stir fry until the shrimp are pink and curled up (cooked through), 4 to 5 additional minutes. Sprinkle in salt and pepper, to taste. Remove the skillet from heat.
- Fill each tortilla with shrimp, peppers and onions, plus ¼ cup lettuce and a generous spoonful of the chimichurri sauce.
Notes
- If you are preparing this recipe as gluten free, just be sure to use a brand of corn tortillas that are known to be GF.
Nutrition
Serving: 1serving, Calories: 241kcal, Carbohydrates: 19g, Protein: 20g, Fat: 10g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.004g, Cholesterol: 137mg, Sodium: 437mg, Potassium: 654mg, Fiber: 5g, Sugar: 2g, Vitamin A: 2649IU, Vitamin C: 63mg, Calcium: 108mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
I made the avocado-chimichurri sauce ONCE and fell in love! My mom and I have to have it with all our tacos now.
OMG!!! These were soooo freaking good! My 3 year old was so excited because he got to help make the chimichurri, which he LOVED! Even after the shrimp was all gone, we sat there eating it with lettuce!