Fish Tacos with Carrot and Cilantro Chimichurri Slaw

30 04 2014

Friends often ask me how I’m able to cook nearly every night after long work days. The trick is to meal plan for the week, use similar ingredients in different dishes and utilize leftovers. The other night I made a steak dinner with a chimichurri sauce. I saved some of the chimichurri on purpose to use with this taco, to add flavor and finish the dish. By using leftover sauce with quick cooking fish and pre-shredded carrots, I’m able to get dinner together super fast on a busy weeknight.

Fish Tacos with Carrot and Cilantro Chimichurri Slaw

Fish Tacos with Carrot and Cilantro Chimichurri Slaw

The following makes 2 large tacos (compliments of This Girl’s Gotta Eat):

  • Extra-virgin olive oil
  • 2 cod filets, skinless
  • Kosher salt
  • Ground cumin
  • Ancho chile powder
  • Garlic powder
  • 1 cup shredded carrots
  • 1/4 cup chopped green onions
  • 1/4 cup thinly sliced red onion
  • 1 Tbsp chopped cilantro
  • 1/3 cup leftover cilantro chimichurri
  • 2 whole-grain tortillas, soft taco size
  • 2 Tbsp whole cilantro leaves

Heat a Tbsp or so of olive oil in a medium skillet over medium heat. Season fish filets on both sides with a little salt, cumin, chile and garlic powders to taste. Saute until fish is opaque, cooked through and starting to brown, 4-5 minutes or so per side.

Meanwhile in a bowl, combine the carrots, green onions, red onion, chopped cilantro and all but a little of the leftover chimichurri until combined.

Warm the tortillas in the microwave 10-20 seconds.

To serve, divide the carrot slaw among warmed tortillas, top with a piece of fish and garnish with remaining chimichurri and cilantro leaves. To make the taco easier to eat after you plate it, gently break up the fish into bite-size pieces with a fork.

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Marinated Petite Sirloin With Cilantro Chimichurri and Baked Sweet Potato Fries

27 04 2014

Here’s a healthy steak and potato dinner, packed with tons of flavor, both from the marinade and the chimichurri sauce! Don’t be intimated by the length of this post or the list of ingredients. This meal is elegant, but fairly simple…great for a Sunday supper or date night.

Marinated Petite Sirloin With Cilantro Chimichurri and Baked Sweet Potato Fries

Marinated Petite Sirloin With Cilantro Chimichurri and Baked Sweet Potato Fries

The following serves 2 (compliments of This Girl’s Gotta Eat and Food Network Magazine):

For the marinade and the steak:

  • 2 petite sirloin steaks
  • 1/2 cup thinly sliced red onion
  • 2 large garlic gloves, smashed
  • 1/4 cup red wine vinegar
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup chopped parsley
  • 1/2 tsp lemon zest
  • Good pinch of kosher salt
  • Pinch of red pepper flakes

Whisk the marinade ingredients until well combined, and allow to sit for a few minutes. Place steaks in a small casserole dish and top with marinade. Turn to coat well, cover with plastic wrap and store in the fridge until ready to grill. Marinate at least 2-4 hours. Remove from the fridge and bring to room temp, about 30 minutes before you’re ready to grill.

When you’re ready to grill, remove steaks from the marinade. Preheat grill to medium-high and grill steaks to desired temp (130 to 145 degrees F is the range between medium-rare and medium), basting the steaks with the marinade as they grill if you want. Remove from the grill, tent with foil and allow to rest at least 5 minutes.

Meanwhile, for the baked sweet potato fries:

  • 2 sweet potatoes, cut into matchstick-size pieces
  • 1 Tbsp extra-virgin olive oil
  • 1 tsp kosher salt
  • Sprinkle smoked paprika

Preheat oven to 450.

Toss cut potatoes with oil, salt and paprika, making sure everything is coated evenly. Place potatoes on a baking sheet lined with a silpat, evenly in one layer. Bake for 15-20 minutes. Flip fries and bake another 15-20 minutes until golden brown and crisp.

While the fries are baking and steak is resting, make the cilantro chimichurri:

  • 1 bunch cilantro
  • 1-2 garlic cloves
  • 2 Tbsp red wine vinegar
  • Juice of half a lemon
  • 1/2 tsp red pepper flakes
  • 1/2 tsp kosher salt
  • 1/2 cup extra-virgin olive oil

Add all chimichurri ingredients to a blender or food processor and process until smooth. Transfer to a bowl until ready to serve.

Serve steak with fries and top with chimichurri. Serve with extra chimichurri on the side to dip the fries in. Store extra chimichurri in a covered tupperware in the fridge.