Shrimp Tacos with Avocado Chimichurri Sauce

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.

➡️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:

1. I feel like these are the best shrimp tacos ever, and you get to avoid the deep frying too!
2. I love that everything about these tacos is so fresh and easy. They’re perfect for making on a busy weeknight.
3. 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.

5 from 2 votes

Shrimp Tacos with Avocado Chimichurri Sauce

By Lori Lange

A fabulous taco recipe that's sure to be a family favorite!

Prep: 30 minutes mins

Cook: 8 minutes mins

Total: 36 minutes mins

Servings: 8 servings (1 taco per serving)

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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.

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