Prepare fish tacos topped with fresh chimichurri sauce for a quick, flavourful dinner. Balance cooked fish with bright herbs and acidity in a fresh taco.
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, in oil. You're gonna use this chimichurri in 3 different ways.
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.
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 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.
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.
This recipe connects to Knife Skills & Vegetable Cuts — learn the technique step by step in the video lessons.
Salmon is forgiving but still easy to overcook — aim for just-opaque in the center and a little translucent at the very core. If you'd like to go deeper, Knife Skills & Vegetable Cuts covers this in full.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
