Chimichurri fish tacos
6
Points®
Total time: 20 min • Prep: 15 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
Ingredients
Fresh flat-leaf parsley
½ cup(s), leaves (60g)
Fresh coriander
¼ cup(s), leaves (15g)
Olive oil
1 tbs
Red wine vinegar
1½ tbs, (30ml)
Garlic
1 clove(s), crushed
Dried chilli flakes
¼ tsp
Ground cumin
¼ tsp
Skinless white fish, raw
600 g, firm variety, cut into 8 strips
99% fat-free, plain or natural yoghurt, unsweetened
¼ cup(s), (60g)
Lemon juice
1 tbs
Dijon mustard
1 tsp
Coleslaw mix, without dressing
3 cup(s), (280g)
Red capsicum
1 medium, thinly sliced
Corn tortilla
8 regular, (8 x 28g)
Lime(s)
1 medium, wedges to serve
Instructions
1
Process parsley, coriander, oil, vinegar, garlic, chilli, cumin and 1 tablespoon water in a small food processor until well combined. Season chimichurri with salt and pepper (see notes section).
2
Heat a large non-stick frying pan over medium heat. Cook remaining chimichurri for 1 minute. Add fish and cook, basting fish, for 2 minutes each side or until cooked through.
3
Meanwhile, combine yoghurt, juice and mustard in a large bowl. Add slaw and capsicum and toss to coat.
4
Top tortillas with fish and slaw to serve.
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