Blackened Shrimp Chimichurri Tacos Recipe

Prepare shrimp

Pat shrimp dry with paper towels and place in a medium bowl.

In a small bowl, whisk together olive oil, paprika, smoked paprika, garlic powder, onion powder, dried oregano, cumin, cayenne, kosher salt and black pepper to form a paste.

Add the spice mixture and lime juice to the shrimp and toss until evenly coated. Let sit 10 minutes at room temperature to marinate (no more than 30 minutes).

Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat until very hot (about 3–4 minutes). Add a teaspoon of oil to sheen the pan.

Add shrimp in a single layer (work in two batches if necessary). Cook 1–2 minutes per side until blackened-looking edges appear and shrimp are opaque and cooked through (internal temp ~120–130°F / 49–54°C). Remove to a plate and keep warm.

While shrimp marinates, combine parsley, cilantro, oregano, garlic cloves, red wine vinegar, lemon juice, red pepper flakes, kosher salt and black pepper in a food processor or blender.

Pulse 6–8 times until herbs and garlic are finely chopped but not pureed. With the motor running, drizzle in the extra-virgin olive oil until emulsified and sauce is slightly loose. Taste and adjust salt, acidity (add more vinegar or lemon) or heat (more red pepper flakes) as needed.

Transfer chimichurri to a bowl. Reserve 2 tablespoons for dressing the cabbage and the remainder for drizzling over finished tacos.

Warm tortillas: heat a separate skillet over medium heat. Lightly brush each tortilla on both sides with the vegetable oil or a little melted butter. Toast tortillas 20–30 seconds per side until pliable and slightly charred in spots. Keep covered under a towel to stay warm.

Dress cabbage: toss the thinly sliced Napa cabbage with the reserved 2 tablespoons chimichurri and a pinch of salt to lightly coat.

Slice avocado and squeeze a drop of lime over the slices to prevent browning.

Assemble tacos: lay 1 tortilla flat, place about 2 tablespoons dressed Napa cabbage in the center, add 3–4 blackened shrimp (depending on size), 2–3 avocado slices, and drizzle 1–2 teaspoons chimichurri over the shrimp. Sprinkle a pinch of crumbled queso fresco or cotija if using.

Serve immediately with lime wedges on the side for squeezing. Repeat to make 8 tacos.