Chimichurri Halibut Tacos - 2 Guiding Stars
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Chimichurri is an herbal green sauce and can be made with parsley or cilantro to suit your tastes. It’s the perfect topping for easy tacos with fresh fish and corn tortillas.


  • 2 cups fresh flat-leaf parsley leaves
  • 2 Tbsp. fresh oregano
  • ¾ tsp. ground cumin
  • ¼ tsp. ground red pepper
  • 5 garlic cloves, crushed
  • ⅓ cup extra-virgin olive oil
  • 5 (6 oz.) halibut fillets
  • 1 tsp. kosher salt
  • ½ tsp. black pepper
  • Cooking spray
  • 12 (6") corn tortillas


  1. Place first 5 ingredients in a food processor; process until finely chopped. Slowly pour oil through food chute; process until smooth.
  2. Place fish in a shallow dish; rub mixture over fish. Cover and chill (2 hours).
  3. Preheat grill to high heat.
  4. Sprinkle fish with salt and black pepper.
  5. Place fish on a grill rack coated with cooking spray, and grill until desired degree of doneness (4 minutes on each side). Remove from grill and break fish into chunks.
  6. Heat tortillas according to package directions. Divide fish evenly among tortillas.
Nutritional analysis per serving: Calories 355; Total Fat 16g (21% Daily Value); Saturated Fat 2.5g (13% DV); Trans Fat 0g; Cholesterol 70mg (23% DV); Sodium 520mg (23% DV); Total Carbohydrate 24g (9% DV); Dietary Fiber 4g (14% DV); Total Sugars 1g; Includes 0g Added Sugars (0% DV); Protein 30g; Vitamin D 35% DV; Calcium 8% DV; Iron 10% DV; Potassium 20% DV; Vitamin K 280% DV; Selenium 120% DV; Niacin 100% DV.
Recipe by Guiding Stars at
© 2021 Guiding Stars Licensing Company. All rights reserved. US Patent Nos. 7,974,881; 8,626,796