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Chimichurri fish tacos

Chimichurri fish tacos

Total Time
20 min
15 min
5 min


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)


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)


1 medium, wedges to serve


  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.


To make extra chimichurri to use later, simply double the quantity of ingredients and use half in the recipe and freeze the remaining. If using frozen chimichurri, remove and cut into 5 slices. Heat a large non-stick frying pan over low heat. Cook chimichurri for 2-3 minutes or until thawed and heated through before increasing heat to medium and adding fish. You can use any firm white fish fillets for this recipe such as ling, snapper or flathead.