July 22, 2020

Shrimp Tacos with Chimichurri and Slaw

Shrimp Tacos with Chimichurri and Slaw, are an easy and delicious meal sure to please the whole family. Spicy and plump gulf shrimp, topped with a cilantro-filled chimichurri, a tangy red cabbage slaw, and creamy chipotle sauce, all nestled in a buttery flour tortilla, creates a very flavorful dinner.

The Kitchen Tool You’ll Need

A Food Processor- You will need this to make the chimichurri sauce. If you don’t have a food processor, you can also make it in a blender.
A Grill Pan- You will need this to grill the shrimp. If you don’t have a grill pan, you can use any large skillet.

The Ingredients You’ll Need for Shrimp Tacos with Chimichurri and Slaw

The Shrimp- You can use any shrimp you want, but I strongly recommend using Gulf shrimp. Gulf shrimp have a really great flavor. I buy them frozen, because the fresh ones I can get, are not always so fresh. Plus, it’s so convenient to have a bag in the freezer, just waiting to be cooked.
The Chipotles in Adobo Sauce- These can be found in little cans in the Hispanic food aisle of your supermarket. I keep them in the freezer where they last for months.

How I Made Them

First, I made the chimichurri, the slaw, and the chipotle mayonnaise.
Next, I defrosted my shrimp in a bowl of cold water. When they became unfrozen, I drained them and dried them off in some dish towels.
Next, I grilled my flour tortillas.
Lastly, I grilled the shrimp.

I know there are a lot of ingredients here, but the dish actually comes together in under an hour. And, because it’s the kind of dish each person assembles for themselves, it can be customized to individual tastes. For instance, my picky eater wouldn’t go near the chimichurri or the chipotle mayonnaise, but happily ate the shrimp and the slaw. Also, you’ll note, this dish does not call for guacamole, which comes in handy, because by the end of the week all are avocados are already eaten. But, this chimichurri takes the place of guacamole very nicely.

I’m certainly making a lot of Tex-Mex food this summer. I feed a family with diverse tastes, which is a nice way of saying we disagree a lot about what tastes good. Sometimes I really struggle to think of something everyone will happily eat. And, from talking to other moms, I know I’m not the only one with this problem. So, we eat a lot of tacos. Is there anyone who dislikes tacos? Anyway, these Shrimp Tacos with Chimichurri and Slaw are really tasty, and best of all, easy to make.

Shrimp Tacos with Chimichurri and Slaw

Shrimp seasoned with chili and lime and topped with a cilantro chimichurri and cabbage slaw, all wrapped in a flour tortilla.

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Prep Time 30

Cook Time 10

Total Time 40

Course Main Course

Cuisine Tex-Mex

Servings

Equipment

food processor or blender
grill pan or skillet

Ingredients

For the Shrimp Tacos:

1 lb. gulf shrimp
1 tbsp. lime juice
1 tbsp. extra virgin olive oil
2 tsp. chili powder
1 tsp. cumin powder
1 tsp. coriander powder
1 tsp. garlic powder
1 tsp. paprika
1 tsp. oregano
8 small flour tortillas
8 tsp. butter
1 cup sour cream

For the Chimichurri Sauce:

1 cup cilantro
2 cloves garlic
½ diced jalapeno
2 tbsp. chopped red onion
¼ cup extra virgin olive oil
2 tbsp. lime juice
¼ tsp. kosher salt
¼ tsp. black pepper

For the Chipotle Mayonnaise:

1 cup mayonnaise
2 tbsp. chipotle peppers in adobo sauce

For the Red Cabbage Slaw:

2 cups red cabbage, thinly sliced
½ green pepper, sliced thinly
1 tbsp. extra virgin olive oil
¼ cup white vinegar
2 tbsp. sugar
¼ tsp. kosher salt

Instructions

For the Shrimp Tacos:

Put the shrimp in a bowl, and toss with the oil, lime juice, and spices.
In a cast iron skillet, on medium heat, toast up each tortilla on both sides, in melted butter. Use a teaspoon of butter for each tortilla.
On a hot grill pan, or large skillet, grill the shrimp on both sides, until they turn pink, and are cooked through.
Place shrimp in a tortilla and top with chipotle mayonnaise, chimichurri sauce, sour cream and red cabbage slaw.