Fish Tacos with Cilantro Lime Chimichurri

These are really good.  Every time I mention fish tacos, my husband turns his nose up at me.  I changed his mind about fish tacos with this recipe, just like I convinced him camping really is a vacation.   He’ll really feel on vacation when I make these goodies on our camping trip this summer!  This recipe is courtesy of Michael Smith’s “Real Food, Real Good.”

For the Slaw

1/4 cup(60 mL) of honey
1/4 cup(60 mL) of white wine or cider vinegar
2 tablespoons(30 mL) of Dijon mustard
1 tablespoon (15 mL) of cumin seeds
1/2 teaspoon (2 mL) of salt
1/2 head of green cabbage, thinly sliced, shredded
or grated.
2 carrots

For the Chimichurri

  • 1/2 bunch of flat parsley
  • 1/2 bunch of cilantro
  • 2 or 3 cloves of garlic, peeled
  • 1 jalapeño pepper
  • 1/4 cup(60mL) of olive oil
  • The zest and juice of 2 limes
  • 1/4 teaspoon(1mL) of salt

For the Tacos

  • 1 cup (250mL) of whole wheat flour
  • 1/4 cup(60mL) of chilli powder
  • 1/2 teaspoon(2mL) of salt
  • 1/4 teaspoon (1mL) of cayenne pepper
  • 2 tablespoon (30mL) of grape seed or vegetable oil
  • 6 whitefish or salmon fillets (4 to 5 ounces/115 to 140 g each)
  • 12 to 24 tender fresh cilantro sprigs for garnishing

Instructions:

Start with the slaw.  In a large bowl or resealable container, whisk together the honey, vinegar, mustard, cumin seeds and salt.  Add the cabbage and carrots, mix well.  You can rest the works in the refrigerator for a day or two if you like.

Next:  Make the chimichurri.  In a food processor or blender, blend the parsley, cilantro, garlic, jalapeño, olive oil lime zest and juice and salt until smooth.  Reserve in a small jar for a day or two if needed.

When it’s time to pan-fry the fish, preheat your over to 200 F(100 C).  In a shallow dish whisk together the flour, chilli powder, salt and cayenne.  Place your favourite heavy skillet over medium-high heat.  Pour the oil.  working in batches so you don’t crowd the pan, dip and dredge each piece of fish in the seasoned flour, evenly coating it on both sides.  Knock off any excess and carefully slide into the hot fat.  Cook, flipping once until the fish is lightly browned and cooked through, about 2 to 3 minutes per side.  Keep the first batches warm in the oven while you cook the remaining fish.

Build the tacos.  Cut the fish fillet in half crosswise.  Lay a tortilla flat on a clean work surface. Place half a fish fillet in the middle, top with a big scoop of slaw and a generous spoonful of chimichurri.  Garnish with a sprig or two of cilantro.  Fold and serve immediately…delicious..  Makes 12 small tacos with some leftovers, serves 4 to 6.

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