Ingredients

• 1 pound halibut, skin and bones removed (I ask the fishmonger to do it)
• 8 corn tortillas
• 2 cups shredded cabbage
• 1 avocado, mashed
• 1 tablespoon mayonnaise
• for garnish: pickled onions, fresh cilantro, lime wedges

for the chimichurri

• 1 bunch fresh cilantro, leaves and stems
• 1/2 bunch fresh flat-leaf parsley, leaves and stems
• 1 teaspoon paprika
• 1 shallot, peeled and halved
• 1 garlic clove, peeled
• 2 tablespoons red wine vinegar
• 1/3 cup extra-virgin olive oil
• kosher salt and freshly ground black pepper

Instructions

1. Make the chimichurri by combining everything in a blender. It should be the consistency of a thick pourable sauce, so you may need to add a little more oil or a touch of hot water to thin it out.
2. Okay, get ready because you're gonna use this chimichurri in 3 different ways. First, the halibut: cut it into 1" cubes (or longer strips if you're grilling), then toss in a bowl with 1/4 cup chimichurri until fish is coated. Refrigerate for at least an hour and up to 3 hours.
3. Toss the cabbage with a teaspoon or so of chimichurri, a drizzle of olive oil, and a pinch of salt. Set aside.
4. In a small bowl, mix together 2 tablespoons chimichurri with the mayo. This is your "crema" sauce.
5. Heat a large nonstick pan (or a grill) over medium-high. Sprinkle the halibut with salt, theen cook for a couple minutes per side, until slightly caramelized on the outside and cooked through on the inside. Set aside.
6. Warm the tortillas (I like to do it over a gas stovetop flame so it gets charred), then fill with cabbage, smashed avocado, and halibut. Drizzle with the chimichurri crema, then garnish with onions, cilantro, and a squeeze of lime. Eat!