For these Chimichurri Fish Tacos, the fish is marinated and quickly pan-fried. It's then piled into the tortillas with guacamole, a simple shredded cabbage salad and finished with a drizzle of a herby summertime dressing. A squeeze of lime and a touch of coriander might just be the perfect final flourish.
Slightly tweaked from a recipe on the Camille Styles blog.
20g / 1 cup (loosely packed) fresh parsley, leaves and stems
1 teaspoon ground paprika
1 shallot, peeled and quartered
1 garlic clove, peeled
2 tablespoons red wine vinegar - I have also used apple cider vinegar and it was perfectly fine
1/3 to 1/2 cup extra virgin olive oil
salt and pepper
450g (1lb) white fish (skin and bones removed and cut into 2cm/1" cubes) - I have been using frozen cod fillets and they work well. I opt for the thicker fillets so that I can cut them up into chunky cubes.
170g (2 cups) white cabbage, shredded
1 -2 avocados, smashed with a splash of lime juice and seasoned
2 tablespoons mayonnaise
2 tablespoons Greek yoghurt
8 tortillas - I used corn tortillas this time. They 'catch' more in the pan, so be careful of burning.
a few slices of the legendary Lime Pickled Red Onions
a few sprigs of fresh coriander
a few chunks of lime, for squeezing
Steps
This is the one that I use - I bought it relatively recently and I'd recommend it. Start off by adding just over half of the oil to the mixture in the processor and then add the balance if you need it - you are aiming for a pourable consistency.
Refrigerate for at least an hour and up to 3 hours. I have, in the past, only given the fish a few minutes in the sauce and it still tasted good.
, by tossing the shredded cabbage with 2 teaspoons of the sauce. Check for seasoning.
In a small bowl, make the dressing by mixing together 2 tablespoons of the sauce with the mayonnaise and Greek yoghurt. Check for seasoning.
for about 2 minutes per side until slightly caramelised and cooked through.
with the smashed avocado, cabbage salad and cooked fish. Drizzle with the dressing and top with a few Lime Pickled Red Onions, a sprinkling of fresh coriander and a squeeze of lime.
