Chimichurri Halibut Tacos

Recipes » Main Dish » Fish and Shellfish

A fantastic and healthy taco meal, perfect to grill in the spring and summer time. It is shown here topped with Grilled Pineapple-Avocado Salsa, recipe ID #202118 and with a side of Baked Black Beans with Chorizo, recipe ID # 202120.

Yield: 6 Servings Ready in 2 hours, 10 minutes

Cuisine: MexicanMain Ingredient: Halibut

(5, 0) (reviews)

21 people favorited
Try Soon 15 people trying soon

photo by CookingPassion

Add a photo of this recipe...

Mark your Try Soons and never again be stuck for dinner. Join BigOven today - it's free.

Recipe
Photos (1)
Nutrition
Notes

Ingredients

[ customize ] [ alert an editor ]

Original recipe makes 6 Servings

2 cupsFresh flat-leaf parsley leaves

2 tablespoonFresh oregano

3/4 teaspoonGround cumin

1/4 teaspoonGround red pepper

5 Garlic cloves; , crushed

1/3 cupExtra virgin olive oil

5 (6-ounce)Halibut fillets

1 teaspoonKosher Salt

1/2 teaspoonBlack pepper

Cooking spray

12 (6-inch)Corn tortillas

Chimichurri Halibut Tacos Preparation

Place 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.

Preheat grill to high heat.

Sprinkle fish with salt and pepper. Place fish on a grill rack coated with cooking spray. and grill for 4 minutes on each side or until degree of doneness. Remove from grill. Break fish into chunks. Heat tortillas according to package directions. Divide fish evenly among tortillas.

Notes

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.