Ingredients with Measurements:
- 1 lb. large shrimp, peeled and deveined
- 1/2 cup fresh cilantro leaves
- 1/2 cup fresh parsley leaves
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 4 garlic cloves, minced
- 1/2 tsp. red pepper flakes
- Salt and pepper to taste
- 8 small corn tortillas
- 1/2 cup diced red onion
- 1 avocado, sliced
- Lime wedges for serving
Special equipment needed:
- Grill or grill pan
- Food processor or blender
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a food processor or blender, combine cilantro, parsley, red wine vinegar, olive oil, garlic, red pepper flakes, salt, and pepper. Pulse until smooth.
3. Place shrimp in a bowl and toss with 1/2 of the chimichurri sauce.
4. Grill shrimp for 2-3 minutes per side or until cooked through.
5. Warm tortillas on the grill for 30 seconds on each side.
6. Assemble tacos by placing shrimp on each tortilla, topping with red onion, avocado, and remaining chimichurri sauce.
7. Serve with lime wedges.
- Time:
Preparation time: 15 minutes
- Cooking time: 6 minutes
Temperature:
- Grill or grill pan at medium-high heat
Serving size:
- 4 servings (2 tacos per serving)
Nutritional information:
- Calories: 320
- Fat: 18g
- Carbohydrates: 23g
- Protein: 18g
Substitutions for ingredients:
- Cilantro and parsley can be substituted with other fresh herbs such as basil or mint.
- Red wine vinegar can be substituted with white wine vinegar or lemon juice.
- Corn tortillas can be substituted with flour tortillas or lettuce cups for a low-carb option.
Variations:
- Add sliced jalapeños for extra heat.
- Substitute shrimp with grilled chicken or steak.
- Top with crumbled queso fresco or cotija cheese.
Tips and tricks:
- Make extra chimichurri sauce and use it as a marinade for other meats or as a salad dressing.
- To prevent tortillas from getting soggy, place them on the grill for a few seconds before assembling tacos.
- To save time, make the chimichurri sauce ahead of time and store in the refrigerator for up to a week.
Storage instructions:
- Store leftover shrimp and toppings separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat shrimp, place in a skillet over medium heat for 2-3 minutes or until heated through.
- To reheat tortillas, wrap in damp paper towels and microwave for 20-30 seconds.
Presentation ideas:
- Serve tacos on a platter with lime wedges and extra chimichurri sauce on the side.
- Garnish with additional cilantro leaves.
Pairings:
- Serve with a side of black beans and rice.
- Pair with a light and refreshing beer such as a pilsner or lager.
Suggested side dishes:
- Black beans and rice
- Grilled corn on the cob
- Cucumber and tomato salad
Troubleshooting advice:
- If the shrimp is sticking to the grill, brush with a little bit of oil before grilling.
- If the chimichurri sauce is too thick, add a little bit of water or more olive oil to thin it out.
Food safety advice:
- Make sure shrimp is cooked to an internal temperature of 145°F to prevent foodborne illness.
Food history:
- Chimichurri sauce originated in Argentina and is traditionally served with grilled meats.
Flavor profiles:
- The chimichurri sauce is tangy and herbaceous with a little bit of heat from the red pepper flakes. The shrimp is sweet and succulent.
Serving suggestions:
- Serve tacos family-style on a large platter for a casual dinner party or potluck.
- Make a taco bar with different toppings and let guests assemble their own tacos.
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Region: Mexican