Food Matters Project #19: Crunchy Fish Tacos with Chimichurri Sauce

It’s another Food Matters Project post!  I was very excited about it since it mentioned chimichurri sauce, which I have eaten, but never made myself.  This sauce originates in Argentina, and is a condiment which can be added to almost anything (steak, eggs, tacos).  It’s usually made from parsley and oil, but can also have cilantro or basil.  A perfect way to use extra herbs from your fridge.

This weeks host is Lexi, from Lexi’s Kitchen.  From Mark Bittman’s The Food Matters Cookbook, she chose Mixed Grill with Chimichurri.  Many of us change up the recipes from this cookbook, and Lexi did the same this week.  Check out her post or what everyone else made in their kitchens!  (The original recipe can be found on page 460.)

My biggest change to this weeks recipe was that since we haven’t had Mexican or fish (I’m not including the shrimp in the gazpacho) in some time, this was be a perfect opportunity.  In addition, I saw an awesome chimichurri recipe from Emily, of Em-i-lis, who I met at Eat Write Retreat 2012.  Definitely had to try it!  We’ve made Fish Taco’s with Sam’s Special Sauce before, so now a new version for everyone to enjoy.

 

Crunchy Fish Tacos with Chimichurri Sauce

Step 1:

red cabbage
radishes
green onions

Chop up all crunchy vegetables, arrange on a plate so everyone can add their own.

Step 2:
Adapted from Em-i-lis

1 cup (packed) fresh parsley
1/2 cup (packed) fresh cilantro
1 jalapeño (optional)
1/2 cup extra virgin olive oil
1/3 cup red wine vinegar
4 garlic cloves
1 tsp red pepper flakes
1/2 tsp cumin
1/2 tsp salt
1/4 tsp pepper

Add all of the ingredients into a food processor, process until smooth.

Step 3:

about 1 lb fresh halibut
2 tbsp olive oil
pinch of salt
pinch of pepper
caribbean jerk seasoning

Add 1 tbsp olive oil to a skillet and heat to medium high.

Meanhwhile, lightly coat fillet with olive oil, a pinch of salt and pepper, and liberally dust with caribbean jerk seasoning.

Cook fillet on both sides for approximately four minutes on each side.  Remove from skillet and cut fillet into chunks.

Step 4:

tortillas (6 small or 3 large)

Have your tortilla ready (fried, toasted or warmed up) and arrange all of the ingredients.  Enjoy it with a cold beer or tasty margarita!

Fish Taco’s

I love Mexican…a lot!  Especially chips and salsa- definitely my weakness.  So this might seem weird- I have never had fish taco’s until about a month ago.  When I did try them, I was already thinking how we could recreate some at home.

Flipping through the Mexican cookbook, I liked how the picture looked, and decided we should have some for dinner.  We’ve made taco’s once that had the red cabbage in it, and I fell in love with the crunchiness of the cabbage with the soft tortilla.  Sam made the fish, so he gets all of the credit- the tilapia was tender and flaky.  Mexican food is great since there aren’t any concrete rules.  You can add any ingredients which you like (extra cilantro for me!).

Lastly, Sam’s Special Sauce was wonderful- we’ve had some in our fridge for a couple of days now and have been using it whenever we could.  (Perfect on panini’s!)

Fish Taco’s with Sam’s Special Sauce
Inspired by: Mexican Cookbook: A Practical Guide to Preparing and Cooking Delicious Mexican Meals

1 lb tilapia
2 tbsp butter
2 tbsp olive oil
1 tsp salt
1 tsp pepper
1 tsp chili powder
1 tsp cayenne
1/4 head of red cabbage, thinly sliced or shredded
4 tortillas
1/4 cup cilantro
1 cup salsa (we make our own, but that’s another post)
1/4 cup cheddar cheese, shredded
1 cup Sam’s Special Sauce*

Mix together the salt, pepper, chili powder and cayenne in a small bowl.  Then use all of the spice mix to sprinkle both sides of the fish.  In a pan melt the butter, and then add the olive oil.  Cook the fish for 2 minutes on both sides over medium-high heat.

Assemble the taco: 1 tortilla, some fish, small handful of red cabbage, pinch of cilantro, 2 tbsp salsa, 2 tbsp cheese and 1-2 tbsp of Sam’s Special Sauce.*

 

* Sam’s Special Sauce

1 cup mayonnaise
1/4 of an onion, chopped
1 canned chipotle

In a food processor, add 1 cup of mayo, onion, and 1 canned chipotle.  Blend, until smooth.  Taste, and add more chipotle’s if you want it to be more spicy.