When the summer hits I love to eat meals that have a big bite, but are still light. This recipe from my friend Chef Rande Gerber is perfect.
The Mexican flavors are full, but because the taco is made with fish, it's not heavy.
For the chimichurri:
1/4 cup fresh oregano, chopped
1/4 cup, cilantro, chopped
1/4 cup thyme, chopped
1 tablespoon parsley, chopped
1/4 shallots, minced
2 tablespoons garlic, chopped
1 tablespoon, red chili flake
1/4 cup red wine vinegar
1 1/2 cups olive oil
For the chipotle crema:
2 cups of Mexican crema (or sour cream)
1 chipotle in adobo
For the tacos:
1 1/2 pounds of Mahi mahi, sciced into 2 ounce portions
12 six-inch corn tortillas
1/2 a head of green cabbage, sliced
1 avocado, sliced
2 tomatos, diced
1 bunch of cilantro, chopped
Combine all ingredients together.
For chipotle crema:
Puree ingredients together.
For fish tacos:
Marinate the mahi mahi in the chimichurri mix for 6-12 hours. Reserve some of the marinade to brush fish with later.
Once the mahi is marinated, grill the fish for about 2 minutes per side.
Then, after it's finished cooking, place the mahi on a plate and brush with the chimichurri reserve.
Grill your tortillas for about 15 seconds per side, remove them from the grill and top with sliced cabbage, avocado, grilled mahi, diced tomato, and cilantro.
Serve with chipotle crema, and lime slices.