Avocado Chimichurri Fish Taco

Sandwiches, Burgers and Wraps

Avocado Chimichurri Fish Taco

Ingredients

  • 2 each yellow corn tortilla, warmed
  • 2 TSP. Mexican style crema
  • 2 each fried crispy fish fillet (4oz), cooked, (cut in half-lengthwise)
  • 2 TSP. fire roasted salsa
  • 1/4 Cup Avocado Chimichurri Slaw - Subrecipe
  • 2 TSP. queso fresco crumbles
  • 2 TSP. olive oil, drizzled
  • 1 TSP. fresh cilantro leaves
  • Avocado Chimichurri Slaw:
  • 3/4 Cup green & red cabbage, shredded
  • 1/4 Cup flat leaf parsley, torn
  • 1 TSP. oregano, fresh, rough, chopped
  • 2 TBSP. master avocado dressing

Instructions

  1. Avocado Chimichurri Fish Taco: 1. Prepare Avocado Chimichurri sub recipe and reserve refrigerated until use. 2. Drizzle 1 tsp. of Mexican style crema over each warmed tortilla. 3. Top each tortilla with approx. one 2 oz. half of crispy fish fillet and 1 tsp. fire roasted Salsa. 4. Garnish each taco with 2 Tbsp. Avocado Dressing Slaw, 1 tsp. Queso fresco crumbles, a 1 tsp drizzle of olive oil, and ½ tsp. cilantro leaves.
  2. Avocado Chimichurri Slaw: 1. Combine all ingredients in mixing bowl and fold together. 2. Store in a non-reactive container under refrigeration.

Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!

You Will Also Like:

Share On Twitter Twitter
Share On Facebook Facebook
Share On Pinterest Google+
Send Email Google+
Share On Share
Twitter Facebook Google+ Google+ Share