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This taco recipe is inspired by one of my local restaurants in town. They serve it with grilled vegetables and a Jamaican slaw. At home, I simplify the side to rice and black beans or a green salad. While the chimichurri sauce is optional; it is super easy to make and adds a distinct flavor you might not want to miss out on. If you have left over chimichurri sauce, use it to marinate chicken or steaks. You’ll love it this way too!
Ingredients
- 4-6 Pre portioned pieces of fish (trout, red fish, tilapia-your choice)
- 1 Cup corn
- 2 tsp taco seasoning
- 1 Lime -juiced
- Olive Oil
- Favorite salsa
- Sour cream
- Grated cheese
- Flour, corn, or hard shelled tortillas
- Chimichurri sauce (optional):
- - ¾ Cup nonfat plain Greek yogurt
- - 2 TB red wine vinegar
- - 1 TB extra virgin olive oil
- - 20 sprigs fresh flat-leaf parsley
- - dash of oregano (or 5 sprigs fresh oregano)
- - 3 cloves of garlic
- - dash red pepper flakes
- - ¼ tsp sea salt
Directions
- Heat broiler, with rack in highest position.
- Place fish on rimmed baking sheet; drizzle with olive oil & taco seasoning.
- In a separate bowl, mix corn with 2 TB of salsa and juice of 1 lime. Top fish with corn salsa.
- Broil until fish is lightly browned on top, 8-12 minutes depending of fish thickness, until flesh is opaque throughout and thoroughly cooked.
- Divide fish evenly among tortillas and top with shredded cheese, chimichurri sauce sour cream and fresh salsa (how you dress your taco is up to you!)
- Chimichurri sauce: place all ingredients into a food processor or blender. Blend well until you achieve a pesto-like sauce, scraping down the bowl as necessary.
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