Chimichurri Fish Tacos

Recipe from


For the fish:
1 1/2 lbs firm white fish (such as pollock, mahi mahi, tilapia, cod, halibut, etc.)
3/4 cup all purpose or whole wheat flour
1 rounded tablespoon smoked Spanish paprika
2 teaspoons ground turmeric
1 teaspoon cayenne (optional)
Kosher salt
Freshly ground black pepper
Grapeseed, olive, coconut, or vegetable oil for frying

For the chimichurri:
1 cup fresh parsley with only the bottom two inches of stems removed (about 1/2 average sized bunch)
1 cup fresh cilantro (leaves and stems)
5 large garlic cloves, peeled
1 rounded tablespoon smoked Spanish paprika
1/2 teaspoon red pepper flakes
2 tablespoons apple cider (or other mild) vinegar
Juice of 1 whole lime
2 teaspoons Kosher salt
1/2 teaspoon freshly ground black pepper
1 cup extra virgin olive oil, plus more for topping off

For serving:
Soft corn or flour tortillas
Plain Greek-style yogurt (preferably full fat)
Fresh cilantro, diced avocados, lime wedges 

Prepare the chimichurri:
Combine the parsley, cilantro, and garlic in the base of a food processor and pulse repeatedly until coarsely chopped. Add the paprika, red pepper, vinegar, kosher salt, black pepper, and pulse again until evenly distributed.

Transfer the ingredients to a medium sized bowl and add the cup of olive oil. Stir until everything is evenly distributed. Taste and adjust seasoning (remember that this is meant to be used a marinade or condiment sauce so it should have a strong flavor).

Transfer to a clean glass jar or other air-tight container and top off with olive oil so that the oil covers it completely (this will keep it from turning brown). Either use immediately or store in the refrigerator. Will keep well for around one week (often longer). This sauce can also be frozen.

Prepare the fish:
Rinse the fish in cold water, then pat dry with paper towels. Cut into 2-3 inch pieces.

In a shallow bowl, whisk together the flour, smoked paprika, turmeric, cayenne, salt, and pepper until evenly combined. Take each piece of fish and dredge in the flour mixture.

Coat the bottom of a large skillet with oil and heat over medium-high heat. Fry the coated fish in batches in the hot oil, taking care not to crowd the pan, about 1-2 minutes on each side. Place the fried pieces on a paper towel-lined plate to drain and sprinkle with Kosher salt. 

Assemble the tacos: Warm tortillas on both sides of a frying pan or over a flame. Top each tortilla with a scoop of Greek yogurt then 2-3 tablespoons of the chimichurri sauce (stir before scooping it out to distribute the oil). Add one or two pieces of fish and garnish with fresh cilantro and avocado, if desired.

Serve immediately with lime wedges.

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