Chimichurri Tacos, Easy Fish Tacos with Creamy Chimichurri Sauce, an easy weeknight meal you will make again and again!
Prep Time 10 minutes
Total Time 10 minutes
Servings 48 servings (of sauce)
- 2 cups fresh flat leaf parsley packed
- 1 cup fresh cilantro packed
- 6 garlic cloves rough chop
- 6 tablespoons red wine vinegar
- 1 1/2 teaspoons kosher salt
- 10 cracks fresh black pepper
- 1 1/2 cup olive oil
- 1 cup sour cream
- Corn Tortillas
- Fish of choice (I recommend Young's Seafood!)
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!
*Be careful, if your food processor does not have a good seal, the liquid might splash out. I suggest wrapping a towel around the top just in case.
**The longer it sits, the better it is!
Calories: 17kcal | Fat: 1g | Cholesterol: 2mg | Sodium: 78mg | Potassium: 26mg | Vitamin A: 265IU | Vitamin C: 3.5mg | Calcium: 11mg | Iron: 0.2mg