Creamy Chimichurri Fish Taco Sauce

This creamy fish taco sauce blends fresh parsley, cilantro, garlic, and red wine vinegar into a classic chimichurri, then swirls it with sour cream for a cool, bright, garlicky drizzle that takes fish tacos over the top.

Course Sauce

Cuisine Mexican

Keyword fish taco sauce

Prep Time 10

Total Time 10

Servings servings (of sauce)

Calories 17kcal

Author Jason Decker

Ingredients

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

Instructions

Place the parsley and cilantro into a food processor. Pulse until rough chopped.
2 cups fresh flat leaf parsley
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.*
2 cups fresh flat leaf parsley
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.**
2 cups fresh flat leaf parsley
Bake your fish.
2 cups fresh flat leaf parsley
Assemble tacos with a good helping of the Chimichurri Sauce!
2 cups fresh flat leaf parsley

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.

Nutrition