Sizzling summer recipe: chimichurri halibut tacos

Tacos might be a fast-food favourite around the world, but that doesn’t mean they can’t be healthy. This delicious recipe tosses in some grilled halibut as a tasty alternative to the spicy minced beef that you might normally expect. It also goes back to the soft tacos traditionally made in Mexico, rather than the hard shells popularised by fast food chains.

If you’re hungry, you’ll be glad to know you’ll get 12 tacos out of this recipe, so tuck in!

INGREDIENTS

• 2 cups fresh flat-leaf parsley leaves
• 2 tablespoons fresh oregano
• 3/4 teaspoon ground cumin
• 1/4 teaspoon ground red pepper
• 5 garlic cloves, crushed
• 1/3 cup extra-virgin olive oil
• 5 (6-ounce) halibut fillets
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• Cooking spray 12 (6-inch) corn tortillas

INSTRUCTIONS

1. Place the parsley, oregano, cumin, red pepper and crushed garlic cloves in a food processor. Blend the mix until finely chopped. Slowly pour oil through the food chute, then process until smooth.

2. Place the fish in a shallow dish and rub the blended mixture over it and sprinkle on some salt and pepper.

3. Preheat grill to high heat. Place the fish on a grill rack that’s been coated with cooking spray, and grill for 4 minutes on each side. Remove from grill.

4. Break the fish into chunks using a fork. Heat the tortillas according to package directions and then divide the fish evenly among them.

You can find the original recipe at My Recipes.

Hungry for more? Check out our other healthy recipes here.