Chimichurri Snapper Tacos
These Chimichurri Snapper Tacos are filled with generously seasoned fish, shredded cabbage, and homemade chimichurri sauce. It's an incredibly easy dish to make and you'll have lunch or dinner ready in no time.
Ingredients
Chimichurri:
- 1 ½ cups (35 g) flat-leaf parsley leaves only, packed, finely chopped
- 1 fresno chile finely chopped
- 1 tsp dried oregano
- ¼ tsp fine sea salt
- 2 cloves garlic minced
- 2 tbsp red wine vinegar
- ½ cup (125 ml) extra-virgin olive oil
Snapper Tacos:
- 1 tsp fine sea salt
- 2 tsp chili powder
- 1 tsp ancho chili powder
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp Mexican oregano
- ¼ tsp cayenne pepper
- 1 lb (454 g) red snapper
- 8 corn tortillas
- 1 ½ cups (85 g) shredded green cabbage
- Thinly sliced red onion for serving
Instructions
- Make the chimichurri by combining all of the ingredients in a bowl. Set aside while you make the tacos so the flavors have time to meld.
- Preheat the oven to 400°F (205°C) and line a large baking sheet with foil.
- In a small bowl, combine all the spices for the fish. Place the snapper on the prepared baking sheet, skin side down. Pat the fish dry with a paper towel then sprinkle the spice mixture evenly over top. Rub and pack it onto the fish.
- Bake for 20 minutes or until the fish flakes easily with a fork.
- Heat the corn tortillas then fill with the baked snapper, cabbage, and red onions. Drizzle the chimichurri over top and serve.
Notes
- Store any leftover chimichurri in an airtight container in the fridge for up to 1 week.
Nutrition
Serving: 2 tacos | Calories: 491kcal | Carbohydrates: 28g | Protein: 27g | Fat: 31g | Sodium: 859mg | Fiber: 5g | Sugar: 2g
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