Grilled Shrimp Tacos with Avocado and Chili Lime Chimichurri

This recipe tastes like summertime, combining the freshness of parsley and shrimp with the flame of the grill. The avocado’s creaminess contrasting with the zing of the chimichurri is bound to be a crowd-pleaser.

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Ingredients

  • ⅓ cup olive oil
  • ¼ cup lime juice
  • 2 Tbsp. honey
  • 3 garlic cloves, minced
  • ¼ tsp. red pepper flakes
  • Salt and pepper to taste
  • 2 Tbsp. chopped cilantro
  • 1 pound peeled, deveined raw shrimp
  • 2 Roma tomatoes, diced
  • Spray oil
  • 2 avocados
  • Street taco tortillas

grilled shrimp tacos

Grilled Shrimp Tacos — Serves 4

Instructions
1. In a bowl, combine olive oil, lime juice, honey, garlic, red pepper flakes, salt, pepper and cilantro.
2. Marinate shrimp for 30 minutes. While marinating, make the chili lime chimichurri.
3. Spray the grill grates with oil. Grill shrimp over high heat for 3-4 minutes on each side, until fully cooked. During the last minute of grilling, grill tacos.
4. Mash 1 spoon of avocado on a tortilla, add 3-4 shrimp and drizzle with 2 tablespoons of chimichurri (recipe below). Top with diced tomato.


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Ingredients

  • 1 cup firmly packed fresh flat-leaf parsley leaves
  • 3 to 4 garlic cloves
  • 2 Tbsp. fresh cilantro, chopped
  • ⅓ cup olive oil
  • 2 Tbsp. lime juice
  • 1 red chili pepper, seeds removed (use half to reduce spice level)
  • Salt and pepper to taste

grilled shrimp tacos

Chili Lime Chimichurri — Serves 4

Instructions
1. Combine all ingredients in a food processor or blender until smooth. Top tacos with chimichurri.

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