Shrimp Tacos with Avocado - Chimichurri Sauce
- 1 cup roughly chopped fresh cilantro (packed lightly)
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons Tabasco Green Pepper Sauce
- 2 medium cloves garlic, minced
- 1 teaspoon honey
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1 medium avocado, pitted and peeled
- 1 tablespoon olive oil
- 1 large clove garlic, 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
- 1 1/2 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
- Produce
- Avocado, medium pitted and peeled (1)
- Cilantro, fresh (1 cup)
- Cumin, ground (1/2 teaspoon)
- Garlic (3 medium cloves)
- Lettuce (2 cups)
- Onion, small (1)
- Red bell pepper, medium (1)
- Yellow bell pepper, medium (1)
- Seafood
- Shrimp, large (1 1/2 pounds)
- Condiments
- Tabasco green pepper sauce (2 tablespoons)
- Cooking & Baking
- Honey (1 teaspoon)
- Olive oil, extra-virgin (2 tablespoons)
- Olive oil (1 tablespoon)
- Salt (1/4 teaspoon)
- Salt and pepper (1)
- Bread & Baked Goods
- Taco-sized flour or corn tortillas (8)
Preparation
Read recipe preparation on recipegirl.com
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Recipe Stats
Published May 2, 2012 (9 months ago).
77 people saved this recipe.
