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.
Preheat grill to high heat.
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.
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Oxmoor House, None, 2013,Cooking Light Lighten Up, America!
These were quite tasty, though the chimichurri was not at all like the one I usually make to go with beef. But these fish tacos were the best part of the Taco Party menu; I made the whole thing. A squirt of citrus after cooking brightens them nicely. Yummy with the slaw and pineapple salsa piled on to the tortillas - and flour tortillas were MUCH better than corn, IMO. The whole menu is a really nice, easy-to-make-ahead menu for a summer afternoon.
Good base to build on. I had a small piece of Halibut so I gave this recipe a try. I had never made Chimichurri before but quickly realized that is basically a parsley pesto. After making it I tasted it and thought it was a bit one note in flavor. Sitting right next to my food processor was a basket with some Mandarin oranges in it. I grabbed a small one and juiced it into the marinade. It really added a great flavor. I marinaded then cubed the meat and cooked it quickly in a grill pan searing all six sides. I ate it with some good salsa and lettuce and really enjoyed it. As I said earlier this recipe can become a great base to go in many different directions with sides or additions.