Easy Grilled Fish Tacos with corn salsa chimichurri sauce

Tuesday, January 31, 2012

Easy Grilled Fish Tacos with Corn Salsa Chimichurri Sauce adapted from Momables
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.

-I used tilapia
-I used whole wheat tortillas

Here's what you'll need:

Preheat the broiler to 500 degrees.

Drizzle the fish with olive oil and sprinkle with taco seasoning.

Add corn and salsa together.  Mix.

Top the fish with the corn salsa.

Put all of the ingredients for the chimichurri sauce in a food processor and blend.

Put the fish on the high rack under the broiler for 8-12 minutes or until it is brown and flaky.

Take the fish out.

Build your taco.  I used the chimichurri, corn salsa and then the fish.

Here's what you'll end up with:

Our Thoughts:
I was excited to make this dish.  I bought a package of fresh tilapia from Costco and I wanted to use a few pieces while they were still fresh and then I froze the rest of them.

This was a very easy dish to make.  I think the recipe should have called for more than 2 Tbsp of salsa to the 1 cup of corn as I ended up adding more anyway.

The absolute star of this dish was the chimichurri sauce.  It was so fresh and earthy and light.  Since it was made with the 0% Greek yogurt, I felt no guilt in adding a good portion to each taco or burrito wrap.  I even saved the remaining of the chimichurri sauce so that I could dip my veggies in it as a snack today.  If you make this dish, you MUST go ahead and make this sauce, too. 

Since tilapia is a very mild-flavored fish, I honestly couldn't tell that I was having "fish" tacos.  I may have been too conservative with the sprinkling of the taco seasoning on top of the fish.  At any rate, the texture was good and it mixed great with the corn salsa and chimichurri.

Hope you enjoy!


Mike said...

That chimichurri sounds great! I bet that'd be good on some burgers, or maybe even grilled dogs.

Thanks for the post!

April Westerhold said...

The chimichurri is so good!! I dipped cauliflower in it yesterday. LOVED IT!!

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