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Chimichurri sauce is a raw sauce that originates from Argentina. It is wonderful on grilled chicken and even steaks. It is also amazing on fish as I discovered when I made these Seafood Skewers with Chimichurri a couple of years ago. When I saw this month's theme I knew I wanted to revisit this sauce again.
I decided to go with Fish Tacos because Tacos=Latin America in my mind. Most Chimichurri includes citrus juice and/or vinegar. I did not add it this time because I wanted to marinate my fish in the sauce and I didn't want it to start cooking from the acid in the juice or vinegar.
Chimichurri normally uses Flat Leaf Parsley. For today's version I used regular, curly parsley and added some cilantro. You can use any white fish that you prefer. I had some Mahi Mahi in the freezer so I pulled that out. I covered it with the Chimichurri while it was still frozen and allowed it to thaw in the marinade.
Once thawed it cooked quickly on a hot grill pan for about 5 minutes per side.
I made a tartar sauce using Avocado Mayo, Lime Juice and Diced Jalapenos.
I tossed the tartar sauce with some shredded cabbage.
When the fish was done cooking, I broke it into chunks and placed it on the warmed tortillas. Spooned some of the Chimichurri marinade onto each one and then garnished them with the slaw and avocado slices.
Once I started cooking, the entire meal was ready in less than 20 minutes. They were so delicious!!!
We had been out running errands during the day and almost went out for Mexican instead of heading home to prepare dinner. I remembered that I wanted to make these tacos and suggested we go home instead. I am so happy I did.
These tacos were amazing, much better than we would have gotten at a restaurant. Frank made us up some of his Fantastic Margaritas and we had an amazing meal that would have cost us $50 had the two of us eaten out.
You will find the links for other Latin American Fish/Seafood Recipes at the bottom of this link just in time to help you plan your Cinco de Mayo Fiesta!!
Chimichurri Fish Tacos
12 oz. Mahi Mahi (or other white fish) fillets
1 small bunch parsley
1/2 bunch cilantro
3 cloves garlic
1/4 t. cumin
dash of crushed red pepper
1/4 c. olive oil
salt and pepper to taste
6 corn tortillas
1 c. shredded cabbage
1/3 c. avocado mayo
1 T. diced, pickled jalapenos
1 t. juice from pickled jalapenos
1 t. lime juice
avocado slices, if desired
Place the parsley, cilantro, garlic, cumin and crushed red pepper in the bowl of a food processor and pulse a couple of times. Add the olive oil and puree to desired consistency. Taste and season with salt and pepper as needed.
Place the fish into a shallow dish and cover with the Chimichurri. Place in the refrigerator for up to 8 hrs., until ready to cook.
Spray a grill pan with cooking spray and heat over high heat. When the pan is hot, remove the fillets from the Chimichurri allowing some to remain on the fillets and reserving the remaining marinade. Place the fish fillets onto the grill pan and cook for about 4-5 minutes per side, depending on the thickness of the fillets. The fish should flip easily, if it sticks to the pan, let it cook a few minutes longer.
Heat the corn tortillas by placing a dry cast iron skillet over high heat. Add the tortillas, one at a time and cook for about 30 seconds per side, until light brown spots appear. Wrap in a linen towel as they are done cooking to keep warm.
Combine the mayo, jalapenos, pickling juice and lime juice in a small container. Pour over the shredded cabbage and toss to combine. (This can be made ahead and refrigerated until ready to serve).
When the fish is cooked, break into chunks and divide between the tortillas. Top with the reserved Chimichurri. Divide the slaw between the tacos and garnish with avocado slices, if desired. Print Recipe