- 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
- 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.
- 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.
- Toss the cabbage with a teaspoon or so of chimichurri, a drizzle of olive oil, and a pinch of salt. Set aside.
- In a small bowl, mix together 2 tablespoons chimichurri with the mayo. This is your "crema" sauce.
- 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.
- 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!