I’ve included my recipe for chimichurri, a blend of herbs, below. However if you have a vegetable garden like me you may wish to vary it a bit depending on what you have on hand. Get creative and let us know in the comments how it turns out!
Difficulty: medium-easy
Time: 1 hr 30 min
Rockfish Tacos with Chimichurri
Ingredients:
2 c fresh cilantro
1 tbsp fresh Thyme
1 tbsp fresh Oregano
¾ tsp ground cumin
5 garlic cloves, chopped
3 tbsp + 1 tsp olive oil
1 lb Rockfish
2 c Masa Harina
½ tsp black pepper
1 c sweet cherry tomatoes, halved
Put the cilantro, Thyme, oregano, cumin, and garlic in a food processor. Process until fully chopped, scraping off the sides as needed. Drizzle 3 tbsp of olive oil into the food processor and process again to combine.
Scrape out the chimichurri and use it to coat the rockfish evenly. Place on a plate, cover lightly, and put in the fridge for 1 hour.
In the meantime, turn to the tortillas. I made homemade ones since I enjoy making food from scratch and like to control the ingredients (read: no salt.) However, you can always buy some tortillas in a crunch – just make sure to check the sodium levels and buy corn ones to get some healthy whole grains!
Mix together 2 c masa harina and 1.5 c water. Stir until fully combined. Add more water, very slowly, as needed to get to a dough. Knead for 2-3 minutes until pliable and not sticky. Form into a ball and set aside for 30 minutes.
When the dough is ready you can continue. Take a couple tablespoons of dough (you’ll need to experiment to get exactly the right amount) and form into a ball. Place in the middle of a tortilla press covered with heavy duty wax paper sprayed with no-stick spray. Press down with the tortilla press to form about a 6” in diameter tortilla. Heat a pan over medium high heat and add the remaining 1 tsp olive oil. Put the tortilla in the pan and cook for 30 seconds on each side or until done. Place on a plate and repeat with the remaining tortillas.
Get your grill pre-heating. Sprinkle the rockfish with the black pepper and grill for about 4 minutes on each side. Then break or cut it into bite-sized chunks.
Fill your tortillas with rockfish and tomato and enjoy!
Servings: 4
Serving size: 3-4 tacos
Nutrition: calories 504; carbs 52g; fat 21g; protein 28g; sodium 91mg; iron 11mg
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