Fish Tacos with Chimichurri Sauce

  • Prep 25 min
  • Total 45 min
  • Servings 6

Ingredients

  • 1 package (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 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

Steps

  • 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, 1 teaspoon taco seasoning mix from dinner kit, 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. Garnish with cilantro and lime wedges. Serve immediately!

No nutrition information available for this recipe
© 2024 ®/TM General Mills All Rights Reserved