Chimichurri Halibut Tacos a delicious delicious meal quick and easy to prepare, eatable in all weathers
Ingredients
- 2 cups fresh flat-leaf parsley leaves
- 2 tablespoons fresh oregano
- 3/4 teaspoon ground cumin
- 1/4 teaspoon ground red pepper
- 5 garlic cloves, crushed
- 1/3 cup extra-virgin olive oil
- 5 (6-ounce) halibut fillets
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Cooking spray
- 12 (6-inch) corn tortillas
How to Make It
Step 1
Place the first 5 ingredients in a food processor; process until finely chopped. Slowly pour oil through food chute; process until smooth. Place fish in a shallow dish; rub mixture over fish. Cover and chill 2 hours.Step 2
Preheat grill to high heat.Step 3
Sprinkle fish with salt and black pepper. Place fish on a grill rack coated with cooking spray, and grill for 4 minutes on each side or until the desired degree of doneness. Remove from grill. Break fish into chunks. Heat tortillas according to package directions. Divide fish evenly among tortillas.Step 4
Sustainable Choice: Wild-caught Alaskan halibut is the best option. If not available, opt for other U.S. or Canadian wild-caught Pacific halibut, or substitute striped bass or U.S. line-caught cod.
Chef’s Notes
MyRecipes is working with Let’s Move!, the Partnership for a Healthier America and USDA’s MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more
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