Place the parsley and cilantro into a food processor. Pulse until rough chopped.
Add the garlic, vinegar, salt, and pepper to the food processor. Pulse a few times to combine. Turn the food processor on an slowly drizzle in the olive oil.*
In a large bowl, add the sour cream. Whisk the chimichurri into the sour cream until smooth and combined. Cover with plastic wrap and let sit in the fridge overnight.**
Bake your fish.
Assemble tacos with a good helping of the Chimichurri Sauce!
Notes
Using a box breaded cod fish makes this super easy to whip up but you can make your own homemade battered fish.
You can use any of your favorite toppings that you love to serve with fish tacos.
The sauce is better made a day ahead of time to have the flavors marry, but can be made and stored for up to 2-3 weeks in the refrigerator.
Grill your tortillas slightly on a grill pan or on the stove to get a nice crisp browning if you enjoy that flavor.