Sink your teeth into these chimichurri shrimp tacos and you’ll taste flavors somewhat sweet and sour yet bright and herbaceous.
With a bit of cilantro, radish and spring greens, I created layers that burst with lemon, pepper and bitterness, respectively. For texture, a fried shallot offered a note of savory, yet sweet crispiness, and a cilantro-lime aioli brought a creaminess that tied everything together.
Overall, the tacos were good, but they could be better. (I’d prefer a more garlicky chimichurri marinade and a charred smokiness from a grilled meat.) And that’s OK.
An important part of recipe creation is trial and error. I often start with an idea or base recipe and tweak until I get what I want. For instance, I reduce the amount of sugar needed in many of my desserts because I find most recipes too sweet (which is saying something since I love sweets).
But you have to find what works for you.
Looking back, I’d prefer a chimichurri recipe that calls for less vinegar. So if you decide to try this one out, I’d suggest starting with 1/4 cup of the vinegar and adding to taste up to the 3/4 cup the recipe calls for.
The highlights of the dish, for me, included the cilantro-lime aioli, which you can make from scratch or cheat with a mayo mix, and the shallots, which amplified the other textures of the dish. I’d definitely use both again in tacos, even though they’re best known as burger toppings.
If you’re interested, here’s the recipe for the tacos. Again, taste as you go and adjust as necessary.
CHIMICHURRI SHRIMP TACOS WITH CILANTRO-LIME AIOLI
Makes 4 tacos
1 pound peeled raw shrimp
Chimichurri marinade by Bon Appetit (I’d suggest starting with just a little vinegar and adding more to taste.)
1/3 of the cilantro-lime aioli recipe by Food Network (Quick cheat: Mix 1/4 cup chopped cilantro with 1 tbsp lime juice and 4 tbsp mayonnaise.)
1 cup spring greens
1/2 cup cilantro
4 flour tortillas
1. Marinate the shrimp in the chimichurri sauce for 1-2 hours in the refrigerator.
2. Prep vegetables for garnish. Thinly slice or julienne the radishes. Pluck the cilantro from its stems. And you can either leave the spring greens whole or roughly chop them.
3. Make the cilantro-lime aioli. If you do the cheat version, finely chop the cilantro before mixing it in.
4. Crisp the shallots by sautéing them with the oil in a pan on medium heat. When they’re golden brown, remove and placer them on a paper towel to soak up the leftover oil.
5. Warm the tortillas in the oven or microwave.
6. Sear the shrimp for about a minute on each side (depending on size) in a skillet with some olive oil over medium heat. Better yet, grill them!
7. Assemble the tacos.