One of my cherished travel memories comes from a trip to Cabo San Lucas. After a long day of travel, Adam and I arrived for a weekend getaway. Starving, we went straight to a beachside eatery, where we soon found ourselves enjoying fish tacos with our toes in the sand and a stunning view of the Pacific. The experience felt heavenly, and I can still recall the flavors and the salty breeze.

chimichurri fish tacos plated

Among the many highlights of that day, the ideal blend of freshly cooked fish, crunchy cabbage, creamy aioli, and a spicy kick wrapped in a warm corn tortilla still makes my mouth water.

Living in the taco capital of the US, I often indulge in delicious fish tacos, though I miss those ocean views. The tacos I remember were tempura fried (so good!), but I typically prefer a lighter version with grilled fish. Both are fantastic, just different.

chimichurri fish tacoschimichurri fish tacos standing up

This is my go-to fish taco recipe for quick weeknight dinners. It’s easy, especially since I usually have chimichurri ready in the fridge from the weekend. I use it on steak or chicken, or mix it with olive oil and vinegar for a tasty salad dressing. Having chimichurri on hand makes dinner prep so much smoother. Yet, simple doesn’t mean dull—I’ve served this at numerous pool parties and barbecues, always receiving rave reviews. If you’re grilling outdoors, it’s a stress-free meal to prepare for a crowd. Just add chips, salsa, maybe some Mexican street corn, and refreshing margaritas.

chimichurri fish tacos on wood serving board

For leftovers, I love turning this into a “fish taco salad” for lunch. Just place the fish and guacamole over any greens, drizzle with some chimichurri vinaigrette, and if you’re feeling adventurous, add some crushed tortilla chips or roasted pumpkin seeds for a nutritious twist. Check out the recipe below, and I’d love your feedback if you try it!

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Ingredients

  • 1 pound halibut, skin and bones removed
  • 8 corn tortillas
  • 2 cups shredded cabbage
  • 1 avocado, mashed
  • 1 tablespoon mayonnaise
  • For garnish: pickled onions, fresh cilantro, lime wedges

For the chimichurri

  • 1 bunch fresh cilantro, leaves and stems
  • 1/2 bunch fresh flat-leaf parsley, leaves and stems
  • 1 teaspoon paprika
  • 1 shallot, peeled and halved
  • 1 garlic clove, peeled
  • 2 tablespoons red wine vinegar
  • 1/3 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper

Instructions

  1. To prepare the chimichurri, blend all ingredients until you achieve a thick, pourable consistency. You might need to add a bit more oil or hot water to thin it.
  2. Now, you’ll use the chimichurri in three ways. For the halibut: cut it into 1" cubes (or longer strips for grilling) and toss with 1/4 cup chimichurri in a bowl until coated. Refrigerate for at least an hour, up to three hours.
  3. Combine the cabbage with a teaspoon of chimichurri, a drizzle of olive oil, and a pinch of salt. Set aside.
  4. In a small bowl, mix 2 tablespoons of chimichurri with the mayonnaise to create your crema sauce.
  5. Heat a large nonstick skillet (or grill) over medium-high heat. Season the halibut with salt and cook for a few minutes on each side until slightly caramelized and fully cooked. Set aside.
  6. Warm the tortillas (I prefer to char them over a gas flame), then fill with cabbage, mashed avocado, and halibut. Drizzle with chimichurri crema, and top with onions, cilantro, and a squeeze of lime. Enjoy!