Chimichurri Fish Tacos
Chimichurri Fish Tacos is easy and delicious to make. Serve up this exciting dinner of fish tacos topped with fresh Chimichurri Sauce and a nice cold beer.
Servings: 4
Calories: 382kcal
Ingredients
Ingredients for the chimichurri:
- 1 small shallot finely chopped
- 1/2 piece serrano chile or jalapeño seeded and finely chopped
- 2 medium garlic cloves finely chopped
- 1/4 cup red wine vinegar
- 1/3 tsp salt
- 1/4 cup cilantro finely chopped
- 1/4 cup flat-leaf parsley finely chopped
- 1 tbsp oregano finely chopped
- 1/4 cup olive oil extra-virgin
Ingredients for the tacos:
- 1/2 lb wild salmon skin and bones removed 4 corn tortillas
- 12 pices corn tortillas 6"
- 1 cup cabbage shredded
- 1/4 cup corn kernels canned or frozen
- 1 small avocado ripoe and mashed
- 1 small garlic clove finely chopped
- 1 piece lime zest and a few drop of lime
- Your favourite hot sauce (Tabasco, Siracha, etc..)
- 2 tbsp mayonnaise commercial
For garnish
- pickled onions and/or pickled ginger, fresh cilantro, lime wedges, sour cream
Instructions
Make the chimichurri by combining:
- Combine shallot, chile, garlic, vinegar, and salt in a medium bowl. Let sit for 10 minutes. Stir in cilantro, parsley, and oregano. Using a fork, whisk in oil. You're gonna use this chimichurri in 3 different ways.
First, the salmon:
- Cut it into 1" cubes (or longer strips if you're grilling), then toss in a bowl with 2 tablespoons chimichurri or until fish is coated. Refrigerate for at least an hour and up to 2 hours.
Second, the garnishes:
- Toss the cabbage with the corn, a teaspoon or so of chimichurri, a drizzle of olive oil, and a pinch of salt. Set aside.
- Crushed the avocado with the finely chopped garlic, lime zest and juice. Set aside.
- Make your "crema" sauce. In a small bowl, mix together 2 tablespoons of chimichurri with the mayo and the hot sauce.
Cook the salmon:
- Heat a large nonstick pan (or a grill) over medium-high. Sprinkle the salmon with salt, then cook for a couple of minutes per side, until slightly caramelized on the outside and cooked through on the inside. Set aside. Warm the tortillas (I like to do it over a gas stovetop flame so it gets charred), then fill with cabbage, smashed avocado, and salmon.
Drizzle with the chimichurri crema, then garnish with onions, cilantro, and a squeeze of lime. Eat!
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Tips for Making the Perfect Chimichurri Fish Tacos
Creating delicious Chimichurri Fish Tacos is all about balancing fresh flavors and textures. Here are some expert tips to make this recipe truly shine:
- Choose the Right Fish
Opt for mild, flaky white fish like tilapia, cod, or mahi-mahi. These fish varieties absorb the flavors of chimichurri beautifully and keep the tacos light and refreshing. - Marinate with Chimichurri
Let the fish marinate for at least 15-30 minutes in a portion of chimichurri sauce. This allows the flavors to penetrate and keeps the fish tender and flavorful when grilled or pan-fried. - Use Fresh Ingredients
Chimichurri sauce relies on fresh herbs like parsley and cilantro, along with garlic, olive oil, vinegar, and spices. Fresh herbs are key to a vibrant sauce that adds a burst of flavor. - Perfect Your Chimichurri Consistency
For a great sauce texture, pulse the chimichurri ingredients in a food processor rather than pureeing. This keeps the sauce slightly chunky and perfect for drizzling over fish. - Warm the Tortillas
Soft, warm tortillas make a big difference! Briefly warm them on a skillet or directly over a flame for that extra bit of authenticity and texture. - Top with Fresh Garnishes
Add fresh garnishes like shredded cabbage, diced avocado, sliced radishes, and a squeeze of lime. These toppings add crunch, creaminess, and a pop of color that elevates each bite. - Serve Immediately
Fish tacos are best enjoyed fresh! Prepare all your toppings and chimichurri sauce ahead of time so you can assemble and serve the tacos as soon as the fish is cooked.
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