Chimichurri Fish Tacos

Chimichurri Fish Tacos

INGREDIENTS
  1. 1 pound halibut, skin and bones removed (I ask the fishmonger to do it)
  2. 8 corn tortillas
  3. 2 cups shredded cabbage
  4. 1 avocado, mashed
  5. 1 tablespoon mayonnaise
  6. for garnish: pickled onions, fresh cilantro, lime wedges
for the chimichurri
  1. 1 bunch fresh cilantro, leaves and stems
  2. 1/2 bunch fresh flat-leaf parsley, leaves and stems
  3. 1 teaspoon paprika
  4. 1 shallot, peeled and halved
  5. 1 garlic clove, peeled
  6. 2 tablespoons red wine vinegar
  7. 1/3 cup extra-virgin olive oil
  8. kosher salt and freshly ground black pepper
INSTRUCTIONS
  1. Okay, get ready because you're gonna use this chimichurri in 3 different ways. First, the halibut: cut it into 1" cubes (or longer strips if you're grilling), then toss in a bowl with 1/4 cup chimichurri until fish is coated. Refrigerate for at least an hour and up to 3 hours.
  2. Toss the cabbage with a teaspoon or so of chimichurri, a drizzle of olive oil, and a pinch of salt. Set aside.
  3. In a small bowl, mix together 2 tablespoons chimichurri with the mayo. This is your "crema" sauce.
  4. Heat a large nonstick pan (or a grill) over medium-high. Sprinkle the halibut with salt, theen cook for a couple minutes per side, until slightly caramelized on the outside and cooked through on the inside. Set aside.
  5. Warm the tortillas (I like to do it over a gas stovetop flame so it gets charred), then fill with cabbage, smashed avocado, and halibut. Drizzle with the chimichurri crema, then garnish with onions, cilantro, and a squeeze of lime. Eat!

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