Photo: Oxmoor House
Hands-on Time
25 Mins
Total Time
2 Hours 25 Mins
6 servings (serving size: 2 tacos)

How to Make It

Step 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.

Step 2

Preheat grill to high heat.

Step 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.

Step 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.

Chef'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

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

Ratings & Reviews

OK, wouldn't make again

June 06, 2017
Made using swordfish.  Added about four tbs minced shallot to the processor to make a more traditional chimichurri.   Served with CL's cabbage slaw from the same "Taco!Taco!" article.  

ChefKiki's Review

January 09, 2013
Good recipe, but next time will use soft flour tortillas.

Noblefir75's Review

May 30, 2011
The marinade is awesome. I had rockfish on hand so used that. I used the leftovers the next day as a lettuce wrap. You can really taste the fish without the corn tortillas.

ctaylor000's Review

May 29, 2011
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.

SaraG7's Review

June 06, 2011
The brightness of all the herbs really accented the fish here. I used mackerel instead of halibut with great results. I paired the fish with salsa verde and they tasted great together.

jackie1157's Review

June 15, 2011
where is the rest of the recipe??? you would never just take the fish, dump it on a tortilla, and eat it, just like that. there are toppings...did i miss something in the recipe?

MarkSz's Review

May 23, 2011
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.

Blah tacos

August 01, 2015
I didn't care for this recipe at all.  Way too "blah" for me.  I'll continue to use cajun seasoning for my fish tacos.

Instantpickle's Review

May 29, 2011