Halibut Chimichurri Tacos
Serving Size / Yield
- 2 C. fresh flat-leaf parsley leaves
- 2 Tbs. fresh oregano
- 3/4 tsp. ground cumin
- 1/4 tsp. ground red pepper
- 5 garlic cloves, crushed
- 1/3 C. extra-virgin olive oil
- 5 (6-oz) halibut fillets
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- Cooking spray
- 12 (6-inch) corn tortillas
In a food processor place parsley, oregano, cumin, red pepper and garlic. Process until finely chopped and blended. Slowly add oil into the food processor. Process until smooth.
Place fish in a dish and coat fish with the spice mixture. Cover and place in the refrigerator for 2 hours.
Preheat grill to high.
Season fish with salt and pepper. Place fish on cooking spray coated grill rack. Grill fish for 4 minutes on each side. Remove from heat. Break fish into chunks.
Warm tortillas according to package directions. Divide fish evenly among tortillas. Serve.