Chimichurri Halibut Tacos
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
15 people trying soon
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.
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.
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