Shrimp Tacos
Recipe type: dinner
Cuisine: Tex Mex, American, Latin
Prep time: 
Cook time: 
Total time: 
Serves: 15-18 tacos
Deliciously spiced shrimp tacos with chimichurri sauce,
  • 2 pounds/1kg small shrimp (31-40 count in the US)
  • 1 generous tablespoon Peruvian spice rub, chilli powder, or other spice blend
  • 2 tablespoons oil
  • 1 lime
  • 1 large jicama, julienned
  • ½ large red cabbage, shredded
  • 1 red bell pepper, julienned
  • 2-3 avocados
  • mixed greens
  • mixed herbs
  • 15-18 corn tortillas
  • Chimichurri Sauce
  • ½ cup cilantro, packed
  • ½ cup parsley, packed,
  • ½ cup mint, packed
  • ½ cup/120 ml balsamic vinegar, or any vinegar
  • ½ cup/120 ml extra virgin olive oil
  • 1 teaspoon cumin
  • 3 garlic cloves, crushed
  • 2 tablespoons honey
  • 1 green chilli, or red pepper flakes
  • salt
  • pepper
  • ½ cup/120 ml sour cream
  1. Put the cleaned shrimp into a bowl and add the spice rub.
  2. Toss till all the shrimp is covered with the spice rub.
  3. Marinate for about 15 minutes.
  4. Meantime, chop up the vegetables for the topping and make the chimichurri sauce.
  5. In a blender, add all the ingredients for the chimichurri sauce and blend till smooth.
  6. Taste to adjust seasoning if needed.
  7. Toss a couple of tablespoons of this herby chimichurri with the vegetables.
  8. I tossed my vegetables all in a bowl (not the avocados though) and everyone scooped a handful to put on their tacos.
  9. You could keep the vegetables all separate incase someone doesn't like a particular thing.
  10. If you want to make the creamy sour cream sauce, add ¼ cup of sour cream to the chimichurri sauce.
  11. Adjust the sauce to your taste, add more sour cream for a creamier sauce.
  12. Set aside.
  13. Heat a large non stick skillet on medium high and add a tablespoon of oil to the pan.
  14. Add half of the shrimp and sear quickly.
  15. As soon as they are pink, and slightly charred, remove from the pan.
  16. Don't over cook!
  17. Repeat with the remaining shrimp.
  18. Once the shrimp is cooked, while still hot, squeeze lime juice all over and taste for salt.
  19. Warm the tortillas on a cast iron skillet.
  20. Keep wrapped in foil or napkin to keep warm.
  21. Time to assemble!
  22. Take a tortilla, put a heaping spoonful of the vegetables, add some shrimp, some avocado, some greens and drizzle with sauce.
  23. Eat!
  24. They're messy, but oh so good.
Recipe by Coffee and Crumpets at