Chimichurri Fish Tacos

Ingredients - Chimichurri Sauce

• 1 1/2 cups fresh parsley, stems removed
• 1 1/2 cups cilantro, stems removed
• 4 sliced garlic cloves
• 1/2 tsp red pepper flakes
• 2 tbsp sherry or red wine vinegar
• 1 tbsp fresh lime juice 
• 1 sliced green onion
• 1/2 cup extra virgin olive oil
• Sea salt and fresh cracked black pepper to taste

Directions - Chimichurri Sauce 

1. Combine sauce ingredients in a blender and pulse until the herbs are coarsely chopped and well blended. Season to taste with salt and pepper and transfer to an air tight dish. Cover with a thin drizzle of extra virgin olive oil to keep the sauce a vibrant green. 

Ingredients Fish

• 1 lb Halibut or other firm white fish like tilapia or cod
• 3/4 cup all purpose flour
• 1 tbsp dried oregano
• 1 tbsp smoked paprika
• 2 tsp ground coriander
• 2 tsp turmeric
• 1/2 tsp each salt and pepper
• Vegetable oil
• 8 corn tortillas
• 2 diced avocados
• 1 diced tomato
• Sour cream
• Lime wedges

Directions

1. Cut fish into 2 inch pieces and dredge in the flour that has been mixed with all of the spices.
2. Coat the bottom of a frying pan with 1/2 inch vegetable oil, heat to medium, and fry in batches until golden brown (2-4 minutes per side)
3.  Place fish on a paper towel lined plate and season with additional salt and pepper while still warm.

To assemble: Warm the tortillas on both sides in a clean dry pan over medium heat. Top with a few pieces of fish, some chimichurri sauce, the avocados, tomatoes, lime juice, and sour cream.  Wrap, roll, and enjoy!