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
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Combine all of the sauce ingredients in a food processor or blender. Process until smooth.
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Scrape the sauce into a small bowl, cover and set aside until ready to serve.
TACOS
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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.
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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.
these look so tasty!!
Oooh, these look so delicious I might have to start celebrating Cinco de Mayo! What beautiful, bright photos!
I love fish tacos of any kind so I am all over this. And the chimichurri sauce with avocado sounds so good!
best food holiday ever! and fish tacos of any variety are a huge favorite in our household as well. I can’t even understand people who don’t like them!
I love shrimp tacos and combined with your sauce, these look phenomenal! Great recipe to celebrate Cinco de Mayo with, Lori. Thanks for sharing!
Craving these now! A good fish taco is hard to find in these parts so we make them at home. Haven’t tried shrimp tacos yet though. YUM!
I love shrimp tacos and the CHIMICHURRI SAUCE sounds so interesting, so fresh and delicious!!
IN NJ no one really celebrates Cinco de Mayo.. but I am trying to get that changed! Starting with these tacos 🙂
I’m coming to your house for cinco de mayo!
In Texas, we celebrate Cinco de Mayo big time, too. Counting down the days until we have delicious Mexican food for breakfast, lunch, and dinner. 🙂 Your shrimp tacos look AMAZING!!