Zesty Chimichurri Grilled Shrimp Tacos with Cilantro Slaw

Transform your taco night with these Zesty Chimichurri Grilled Shrimp Tacos! Bursting with vibrant flavors, the shrimp are marinated in a zesty chimichurri sauce, grilled to perfection, and served in warm tortillas with a crunchy cilantro slaw.

This dish is not only easy to prepare but also a crowd-pleaser, making it an ideal choice for summer gatherings or a casual weeknight dinner. The fresh herbs in the chimichurri lend a refreshing twist, while the slaw adds the perfect crunch.

Zesty Chimichurri Grilled Shrimp Tacos with Cilantro Slaw

Serves: 4 Prep Time: 15 minutes Cooking Time: 10 minutes 10 minutes

Nutrition facts: 320 calories 16g fat

Rating: 5.0/5

( 1 voted )

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Ingredients

INGREDIENTS

• 1 lb large shrimp, peeled and deveined
• 1/4 cup fresh parsley, finely chopped
• 1/4 cup fresh cilantro, finely chopped
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 2 garlic cloves, minced
• 1 teaspoon red pepper flakes
• Salt and pepper to taste
• 8 small flour or corn tortillas
• 2 cups shredded cabbage or slaw mix
• 1/4 cup mayonnaise
• 1 tablespoon lime juice
• 1/2 teaspoon cumin
• Additional cilantro for garnish

Instructions

1. In a bowl, combine parsley, cilantro, olive oil, red wine vinegar, minced garlic, red pepper flakes, salt, and pepper to create the chimichurri marinade.
2. Add the shrimp to the chimichurri marinade and toss to coat. Let marinate for at least 15 minutes.
3. While the shrimp marinate, prepare the cilantro slaw by mixing shredded cabbage, mayonnaise, lime juice, cumin, and salt in a separate bowl. Set aside.
4. Preheat your grill to medium-high heat. Thread the marinated shrimp onto skewers, if desired, for easier grilling.
5. Grill the shrimp for 2-3 minutes per side, or until they turn pink and opaque. Remove from the grill.
6. Warm the tortillas on the grill for about 30 seconds per side until soft and pliable.
7. Assemble the tacos by placing grilled shrimp on the tortillas and topping with cilantro slaw. Garnish with additional cilantro if desired.

Notes

Tip: For extra flavor, try adding a squeeze of fresh lime juice over the shrimp just before serving.

To make these tacos even more flavorful, let the shrimp marinate for at least 30 minutes prior to grilling. If you want to spice things up, add some diced jalapeños to the chimichurri. For a gluten-free option, use corn tortillas instead of flour.

Leftover chimichurri can be stored in the fridge for up to a week and works great as a dressing for salads or a marinade for other proteins. Reheat any leftover shrimp gently to avoid overcooking.