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Fish Tacos with Chimichurri Sauce

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Bev Cooks
Updated May 25, 2022
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Serve up this exciting dinner of fish tacos topped with fresh Chimichurri Sauce.

More About This Recipe

  • 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! 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. Go to town, baby.

Fish Tacos with Chimichurri Sauce

  • Prep Time 25 min
  • Total 45 min
  • Servings 6
  • Ingredients 12
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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

Instructions

  • Step 
    1
    Start by pouring the taco sauce (from the dinner kit) over the tilapia fillets in a big bowl. Let marinate 20 minutes.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    5
    Heat the tortillas and layer with fish, red bell peppers, cabbage and the chimichurri sauce. Garnish with cilantro and lime wedges. Serve immediately!

Nutrition

No nutrition information available for this recipe
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