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Chimichurri Halibut Tacos

Photo: Oxmoor House
Hands-on time 25 mins
Total time 2 hrs, 25 mins
Yield 6 servings (serving size: 2 tacos)

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

  4. 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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Also appeared in: Oxmoor House, None, 2013, Cooking Light Lighten Up, America!;