Chimichurri Fish Tacos

For these Chimichurri Fish Tacos, the fish is marinated and quickly pan-fried. It's then piled into the tortillas with guacamole, a simple shredded cabbage salad and finished with a drizzle of a herby summertime dressing. A squeeze of lime and a touch of coriander might just be the perfect final flourish.

Slightly tweaked from a recipe on the Camille Styles blog.



For the chimichurri sauce -

  • 40g / 2 cups (loosely packed) fresh coriander, leaves and stems
  • 20g / 1 cup  (loosely packed) fresh parsley, leaves and stems
  • 1 teaspoon ground paprika
  • 1 shallot, peeled and quartered
  • 1 garlic clove, peeled
  • 2 tablespoons red wine vinegar - I have also used apple cider vinegar and it was perfectly fine
  • 1/3 to 1/2 cup extra virgin olive oil
  • salt and pepper

For the filling -

  • 450g (1lb) white fish (skin and bones removed and cut into 2cm/1" cubes) - I have been using frozen cod fillets and they work well. I opt for the thicker fillets so that I can cut them up into chunky cubes.
  • 170g (2 cups) white cabbage, shredded
  • 1 -2 avocados, smashed with a splash of lime juice and seasoned
  • 2 tablespoons mayonnaise
  • 2 tablespoons Greek yoghurt

 To serve -

  • 8 tortillas - I used corn tortillas this time. They 'catch' more in the pan, so be careful of burning.
  • a few slices of the legendary Lime Pickled Red Onions
  • a few sprigs of fresh coriander
  • a few chunks of lime, for squeezing


  1. Make the chimichurri by adding all the sauce ingredients to a small processor or blender. This is the one that I use - I bought it relatively recently and I'd recommend it. Start off by adding just over half of the oil to the mixture in the processor and then add the balance if you need it - you are aiming for a pourable consistency.
  2. Marinate the fish by tossing it in 2 tablespoons of the sauce. Refrigerate for at least an hour and up to 3 hours. I have, in the past, only given the fish a few minutes in the sauce and it still tasted good.
  3. Make the simple cabbage salad, by tossing the shredded cabbage with 2 teaspoons of the sauce. Check for seasoning.
  4. In a small bowl, make the dressing by mixing together 2 tablespoons of the sauce with the mayonnaise and Greek yoghurt. Check for seasoning.
  5. Pan-fry the marinated fish in a drizzle of olive oil, for about 2 minutes per side until slightly caramelised and cooked through.
  6. Warm the tortillas in a dry frying pan until a little charred and then fill with the smashed avocado, cabbage salad and cooked fish. Drizzle with the dressing and top with a few Lime Pickled Red Onions, a sprinkling of fresh coriander and a squeeze of lime.


  • Any leftover sauce is delicious on grilled meat or fish, or tossed through roasted vegetables or potatoes.
  • I was surprised at how well leftovers survive. The next day I warmed the fish gently in the microwave and added a touch extra sauce to the cabbage salad.