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 on a blue plate

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.

a bottle of green tabasco sauce with a tomato behind it

🛒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

green chimichurri sauce in a white bowl

✏️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

  1. Combine all of the sauce ingredients in a food processor or blender. Process until smooth.
  2. Scrape the sauce into a small bowl, cover and set aside until ready to serve.

TACOS

  1. 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.
  2. Fill each tortilla with shrimp, peppers and onions, plus ¼ cup lettuce and a generous spoonful of the chimichurri sauce.

shrimp and bell peppers in a pan

➡️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.

Shrimp Tacos with Avocado Chimichurri Sauce on a blue plate

✔️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.

Shrimp Tacos with Avocado Chimichurri Sauce on a blue plate

❤️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:

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
5 from 2 votes

Shrimp Tacos with Avocado Chimichurri Sauce

A fabulous taco recipe that's sure to be a family favorite!
Prep: 30 minutes
Cook: 8 minutes
Total: 36 minutes
Servings: 8 servings (1 taco per serving)
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Ingredients

CHIMICHURRI SAUCE

TACOS

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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5 from 2 votes (2 ratings without comment)

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46 Comments

  1. Jodie B. says:

    This recipe was fabulous – The Chimichurri Sauce was finger licking good. I’ll definitely be committing the recipe to memory!

  2. Jodie says:

    This recipe was fabulous – The Chimichurri Sauce was finger licking good and I’ll definitely be committing the recipe to memory!

  3. The Healthy Apple says:

    I wish I read this post 3 hours ago so that I could have made these for dinner tonight but now I am going to make them tomorrow. These look AMAZING, Lori! I am so excited to meet you in Seattle in a few weeks.
    Lovin’ these tacos and looking forward to diving into them tomorrow- I’m a huge shrimp fan.
    Have a great night!

    1. Lori Lange says:

      I look forward to meeting you too!

  4. Veronica says:

    Thanks for the great recipe. I didn’t make the tacos, but I made the chimichurri sauce and it was delicious! We spread it on tostada shells before putting the other toppings on. Loved it!

    1. Lori Lange says:

      Yum! Great idea!

  5. Phon (Must Eat Now) says:

    Wow. I already know without trying it that this is gonna be a hit! I’m excited to try that Tabasco sauce, too.

  6. claire @ the realistic nutritionist says:

    WOW Lori!! I don’t think this could be any more perfect. I’d drink that sauce.

  7. Ali @ Gimme Some Oven says:

    So beautiful! And I love the idea of adding avocado to the chimichurri sauce – YUM! 🙂

  8. Des says:

    These tacos look amazing! I am a huge tabasco fan but have never tried the green pepper sauce. I do like the spice of the more traditional version too but I bet this sauce adds the perfect kick to the chimchurri sauce.

  9. Kristen says:

    Oh girl – you know how much I love your fish tacos… I bet these are incredible! Can’t wait to try them.

  10. Chung-Ah | Damn Delicious says:

    Yum! I love shrimp tacos but they can get so expensive when you order them in restaurants. So glad I can make them at home now. It’ll be so much cheaper and I won’t even have to skimp on the shrimp! 🙂