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