Grilled Chimichurri Shrimp Tacos

Menu Part: 
Cuisine Type: 
Eight tacos

Taking advantage of the popularity of ethnic flavors, Timothy Gee, executive chef, finishes these seafood tacos with chimichurri sauce. “My customers love chimichurri sauce and this is a great recipe that is both light and flavorful,” he says. Packed with cilantro and garlic, the sauce provides bold, refreshing flavor to the shrimp and stir-fried vegetables. “You are getting a lot of unique flavors that are not found in your run-of-the-mill taco recipe,” Gee explains.


1 tbsp. olive oil
1 large clove garlic, minced
1 medium red bell pepper, seeded, cut into thin strips
1 medium yellow bell pepper, seeded, cut into thin strips
2 small onions, cut into thin strips
Salt and pepper to taste
1 1⁄2 lb. large shrimp (21/25), peeled, deveined, tails removed
2 ripe avocados, cut into strips
2 cups chopped lettuce
8 taco-sized flour or corn tortillas 

Chimichurri sauce
10 cloves garlic
4 tbsp. chopped onion
4 cups fresh cilantro, firmly packed
1 cup olive oil
4 tbsp. lime juice
2 tbsp. red wine vinegar
Kosher salt


  1. Prepare sauce (see recipe below) and marinate shrimp.
  2. Prepare tacos: Heat olive oil in large skillet over medium-high heat. Add garlic, bell peppers and onion, and stir-fry until slightly softened, 5 to 7 minutes. Salt and pepper to taste. Remove skillet from heat.
  3. Grill shrimp on preheated grill, until they reach 145°F.
  4. Assemble tacos: Fill each tortilla with shrimp, peppers, onions, sliced avocado, 1⁄4 cup lettuce and generous spoonful of Chimichurri Sauce.

Chimichurri sauce

  1. Pulse garlic and onion in food processor until finely chopped.
  2. Add cilantro and pulse briefly until finely chopped.
  3. Transfer mixture to separate bowl. Add olive oil, lime juice and vinegar and stir. (Adding liquids outside of blender gives chimichurri correct texture. You don’t want herbs to be completely puréed, just finely chopped.)
  4. Season with salt. Add more olive oil if too thick.
  5. Split sauce in half. Use one half to marinate shrimp overnight and other half to sauce tacos. 

Recipe by Robert Wood Johnson University Hospital (New Brunswick, N.J.)

More From FoodService Director

Managing Your Business
line kings girl goat open kitchen

Open kitchen concepts satisfy guests’ curiosity and desire for transparency. But there are some caveats. Here’s how to create a positive experience for both staff and customers when the walls are down.

Train to serve

With the back-of-house up front, everybody gets hospitality training. “Our cooks understand the food and what they’re doing incredibly, but translating that to guests requires [soft] skills that need to be honed,” says Marie Petulla, co-owner of two restaurants in Southern California.

Dress for a mess

At Girl & The Goat in Chicago, chef-owner Stephanie...

Ideas and Innovation
bus advertising jagermeister

Because many locals use the bus system, we paid for some full bus wraps to advertise [job openings within] our dining services program. The buses go all over campus where students can see them, and to apartments where the public can see them. To top it off, the cost wasn’t much more than newspaper rates.

Ideas and Innovation
herb garden wall

In high-volume operations, few look at herb gardens as the end-all-be-all budgeting solution. But that doesn’t mean there isn’t a return on the investment. The value, operators say, is in the message herb gardens and herb walls send—that an operation uses ingredients that are fresh, sustainable and healthy. Here’s how the growing areas have paid off at three operations.

A cafeteria wall at Miles River Middle School in South Hamilton, Mass., houses three rows of hydroponic lettuce spearheaded by an interdisciplinary group of health, science, math, technology and foodservice employees...
Ideas and Innovation
regions hospital exterior

One of our new concepts, YumMarket, is a play off our YumPower brand that we have out in the community. We use YumPower in K-12 schools, and there’s a kiosk in a nearby minor league ballpark. We feature only better-for-you choices, such as fresh-made pizzas, sandwiches and healthy grain salads. We want people to know we are taking care of people here the same way we are in the overall community.

FSD Resources