Shrimp Tacos with Avocado Chimichurri Sauce

Name: Shrimp Tacos with Avocado Chimichurri Sauce
Total time: 36 min
Yield: 8 servings
Cuisine: Indonesian
Ingredients: 1 cup roughly chopped fresh cilantro ((packed lightly)); 2 tablespoons extra virgin olive oil; 2 tablespoons Tabasco Green Pepper Sauce; 2 medium garlic cloves, (minced); 1 teaspoon honey; ½ teaspoon ground cumin; ¼ teaspoon salt; 1 medium avocado, (pitted and peeled); 1 tablespoon olive oil; 1 large garlic clove, (minced); 1 medium red bell pepper, (seeded and cut into thin strips); 1 medium yellow bell pepper, (seeded and cut into thin strips); 1 small onion, (cut into thin strips); 1½ pounds large shrimp, (peeled and deveined (tails pulled off)); salt and pepper, (to taste); 2 cups chopped lettuce; 8 taco sized flour or corn tortillas, (heated according to package directions)

A fabulous taco recipe that's sure to be a family favorite!

⏱️ 36 min 🔪 Prep: 30 min 🔥 Cook: 8 min 📊 Medium 👁️ 24 views

👨‍🍳 Start Cooking

Shrimp Tacos with Avocado Chimichurri Sauce

Foto: RecipeGirl

Ingredients

8 servings

1 cup roughly chopped fresh cilantro ((packed lightly))
2 tablespoons extra virgin olive oil
2 tablespoons Tabasco Green Pepper Sauce
2 medium garlic cloves, (minced)
1 teaspoon honey
½ teaspoon ground cumin
¼ teaspoon salt
1 medium avocado, (pitted and peeled)
1 tablespoon olive oil
1 large garlic clove, (minced)
1 medium red bell pepper, (seeded and cut into thin strips)
1 medium yellow bell pepper, (seeded and cut into thin strips)
1 small onion, (cut into thin strips)
1½ pounds large shrimp, (peeled and deveined (tails pulled off))
salt and pepper, (to taste)
2 cups chopped lettuce
8 taco sized flour or corn tortillas, (heated according to package directions)

Steps

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.
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.