Argentinian Fish Tacos

  • 1 ½ c. fresh cilantro, stems trimmed
  • 1 c. fresh flat leaf parsley, stems trimmed
  • ½ c. extra-virgin olive oil
  • ¼ c. fresh oregano leaves
  • ¼ c. fresh basil
  • 2 T. rice wine vinegar
  • 1 tsp. kosher salt
  • 1 tsp. fresh lime juice
  • 1 tsp. freshly ground black pepper
  • 2 cloves garlic
  • 1 small hot pepper, seeded - choose a variety to suit your tastes for heat
  • 1 lb. cod fillets
  • 1 T. coconut oil
  • 6 oz. chopped kale, stems removed
  • 2 T. finely diced red onion
  • 1 avocado, seeded, peeled & sliced
  • 1 c. crumbled Cotija or feta
  • Corn or flour tortillas, warmed

Combine the first 11 ingredients (cilantro through seeded hot pepper) in a food processor. Process until smooth. Remove ⅔ cup of the mixture and place in a resealable plastic bag. Put the remaining green sauce (chimichurri) in a resealable jar and refrigerate.

Add the cod fillets to the chimichurri sauce in the plastic bag and refrigerate for 2-8 hours.

When you are ready to cook, remove the fish from the refrigerator and heat the coconut oil over medium-high heat in a nonstick skillet. Add the fish fillets with as much sauce as you can squeeze from the bag. Discard the bag. Cook the fish in the skillet until fully cooked, opaque, and flakey. Flake the fish into bite-sized pieces and place in a serving bowl.

While the fish is cooking, toss the kale and red onion with ¼ cup of the reserved chimichurri sauce. Save the remaining sauce for another use. Place the seasoned kale in a serving bowl.

Serve the kale and fish with sliced avocado and crumbled cheese on warm tortillas.

  • Yields: 4 servings
  • Preparation Time: 20 minutes, plus marinating time

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