Barramundi Poblano Tacos with Cilantro Chimichurri

By Ashley Miers

INGREDIENTS: Tacos

4 barramundi (or cod or other white fish) fillets
4 poblano peppers, seeded and chopped into 1 inch strips
2 avocados
Juice of 1/2 a lime
Organic corn tortillas
Sea salt & pepper

INGREDIENTS: Chimichurri

1 bunch fresh cilantro
1 bunch fresh parsley
1 clove fresh garlic, peeled and end cut off
1 tsp onion powder
1/2 tsp sea salt
4 Tbsp olive oil
Juice of 2 1/2 limes

PREPARE

1.     Cover grill with aluminum foil and heat on medium heat. Add olive oil to foil and use a heat-proof basting brush to spread oil evenly to coat the foil.

2.     Add fish and peppers to the grill (on separate sides). Baste the top of the fish with olive oil, then season with salt and pepper to taste. Cook fish until flakey. Cook peppers, stirring frequently, until lightly charred. Remove fish and peppers from grill.

3.     While the fish and peppers are cooking, mash the avocados with the juice of 1/2 a lime.

4.     Add all of the chimichurri ingredients to a food processor and process together for one minute until smooth.

5.     Layer fish and peppers on warmed corn tortillas and top with mashed avocado and chimichurri sauce. Enjoy!

SERVING SUGGESTION

Pair with steamed green beans and Cinnamon Roasted Acorn Squash.