Fish Tacos with Parsley-Oregano Chimichurri
Crisp-edged cod, cool cabbage, and creamy avocado tuck into warm corn tortillas. A punchy parsley, oregano, garlic, vinegar, and lime chimichurri brings the whole taco together.
Fits Celiac, Hashimoto's, PCOS and 11 more diets
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Ingredients
- 2 gluten-free corn tortillas
- 170 g cod fillet, skinless
- 100 g green cabbage, finely shredded
- ½ avocado, sliced
- 1 tbsp olive oil
- 15 g fresh parsley, leaves and tender stems
- ½ tsp dried oregano
- 1 clove garlic, minced
- 1 tbsp red wine vinegar
- 1 lime, juiced
- ¼ tsp salt
Method
- Salt the cod lightly and leave it while preparing the sauce.5 min timer
- Chop parsley with oregano, garlic, vinegar, olive oil, and lime.
- Sear cod in a hot skillet until browned and flaky.8 min timer
- Warm tortillas briefly in the skillet until pliable.1 min timer
- Fill tortillas with cabbage, cod, avocado, and chimichurri.
Celiac check: watch for hidden gluten in soy sauce, stock, malt vinegar and seasoning blends, and oats that aren’t certified. Gluten gives food ideas, not medical advice: always check labels for allergens and cross-contact.
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This recipe also fits: Hashimoto's recipes, PCOS recipes, Anti-inflammatory recipes, Pregnancy recipes, Dairy-free recipes, Alpha-gal recipes, Diabetes recipes, High blood pressure recipes, Heart health recipes, Gluten-free recipes, Crohn’s and colitis recipes, High cholesterol recipes, Low-GI recipes, One pan recipes, Quick recipes, Gluten-free dairy-free recipes, Gluten-free Mexican recipes.