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Fish Tacos with Chimichurri Sauce

Bev Cooks Recipe by

Fish Tacos with Chimichurri Sauce

Did I spell chimichurri right? I have no idea.

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  • Prep Time 25 min
  • Total Time 45 min
  • Servings 6
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Fish Tacos with Chimichurri Sauce

1
(12.5 oz) Old El Paso Soft Taco Dinner Kit
4
tilapia fillets
1
cup cilantro leaves, plus more for garnish
4
tablespoons extra-virgin olive oil, divided
2
tablespoons green taco sauce (Tabasco is fine too)
2
cloves garlic, chopped
1
teaspoon honey
1
teaspoon Old El Paso taco seasoning (from the dinner kit)
1
avocado, peeled and roughly sliced
1
pinch coarse salt
1
red bell pepper, sliced
1/2
cup red cabbage, sliced
1
lime, cut into wedges for serving

Directions

  • 1 Start by pouring the taco sauce (from the dinner kit) over the tilapia fillets in a big bowl. Let marinate 20 minutes.
  • 2 In a food processor, combine the cilantro, 2 tablespoons oil, taco sauce, garlic, honey, taco seasoning, avocado and a pinch of salt. Pulse until combined and smooth. Set aside.
  • 3 Heat the remaining 2 tablespoons oil in a large sauté pan; season the fish with salt and sear on both sides until cooked through, 5 to 6 minutes total. Remove fish from the pan and set aside.
  • 4 Back in the pan, add the red bell peppers and sauté for 3 minutes, or until crisp-tender. Season with a small pinch of salt and pepper.
  • 5 Heat the tortillas and layer with fish, red bell peppers, cabbage and the chimichurri sauce.
  • 6 Garnish with cilantro and lime wedges. Serve immediately!
See Step By Step

Fish Tacos with Chimichurri Sauce  

As prepared by Bev Cooks

Something seems fishy. I mean taco-y. I mean fishy. I mean fish taco-y.


I know I'm 300% accurate when I say THE ENTIRE WORLD LOVES TACOS.

Don't try to argue with me. This is hardcore factual evidence of life and living.

I also know I'm 350% accurate when I say NOT THE ENTIRE WORLD LOVES FISH TACOS.

Don't try to dispute me. This is do-or-die, unquestionable, smoking guns of life and living and eating.

I know these things.

So my goal here today is to bring that 350% down to like 27% or something. Eh? EH?

Wait, I don't think that even remotely made sense.

Let's get fishy!

 

Old El Paso kit

It all starts with this.

 

Open the dinner kit box, and very carefully and delicately remove its contents. (I'm just kidding. You can rip that sucker to shreds if you want.)

 

Pouring taco sauce over tilapia

Now, pour the taco sauce over four tilapia fillets. We're pretending the sauce is a marinade! Pretty sweet, huh?

 

Now let that sit for about 20 minutes while you make this super easy chimichurri.

 

Chimichurri sauce, ready to pulse

Throw a cup of cilantro into a food processor. Then add the some green taco sauce, olive oil, some of the taco seasoning from the kit, honey, garlic, an avocado, and a pinch of salt!

 

Chimichurri sauce in food processor

Give her a whirl! Mine was a little of the red side because I was heavy handed with the taco seasoning. So you can lighten up on that if you want a GREENER chimi.

 

Then you'll add a little oil a sauté pan and sear up the fish on both sides until nice and flakey and glorious.

 

Grilled tilapia

Here's the fish all done. The taste is bonkers good.

 

Sautéing red bell pepper

Back in the pan, sauté a sliced red bell!

 

Fish Tacos with Chimichurri Sauce, ready to eat

Heat your tortillas (form the dinner kit) however you please, and just make some dang tacos, already!

 

Fish Tacos with Chimichurri Sauce, overhead view

Place some good flakey fish in each tortilla, the red bells, some purple cabbage (yerms), and a good 45 dollops of chimichurri on each taco.

 

And don't forget fresh cilantro and lime wedges, for extra bodacious-ness in your life.

 

Fish Tacos with Chimichurri Sauce, from above

Go to town, baby.



Sorry Bev called you baby. For more musings, visit her blog Bev Cooks and her Tablespoon profile.
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