Chimichurri Halibut Tacos

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Chimichurri Halibut TacosRecipe
Photo: Oxmoor House
6 servings (serving size: 2 tacos)

Ingredients

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2 cups fresh flat-leaf parsley leaves
2 tablespoons fresh oregano
3/4 teaspoon ground cumin
1/4 teaspoon ground red pepper
5 garlic cloves, crushed
1/3 cup extra-virgin olive oil
5 (6-ounce) halibut fillets
1 teaspoon kosher salt
1/2 teaspoon black pepper
Cooking spray
12 (6-inch) corn tortillas

Preparation

Hands-on: 25 Minutes
Total: 2 Hours, 25 Minutes

1. Place first 5 ingredients in a food processor; process until finely chopped. Slowly pour oil through food chute; process until smooth. Place fish in a shallow dish; rub mixture over fish. Cover and chill 2 hours.

2. Preheat grill to high heat.

3. Sprinkle fish with salt and black pepper. Place fish on a grill rack coated with cooking spray, and grill for 4 minutes on each side or until desired degree of doneness. Remove from grill. Break fish into chunks. Heat tortillas according to package directions. Divide fish evenly among tortillas.

Sustainable Choice: Wild-caught Alaskan halibut is the best option. If not available, opt for other U.S. or Canadian wild-caught Pacific halibut, or substitute striped bass or U.S. line-caught cod.

Created date

May 2011

Nutritional Information

Calories 266
Fat 10.4 g
Satfat 1.3 g
Monofat 5.8 g
Polyfat 2 g
Protein 24.6 g
Carbohydrate 19.8 g
Fiber 2.6 g
Cholesterol 34 mg
Iron 1.6 mg
Sodium 394 mg
Calcium 93 mg