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
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.
