Whether you prefer a vegetarian meal or one with a meat protein, both of these recipes will knock your socks off. They are well-balanced incorporating vegetables, textures and you can use up any bitter greens which are starting to go to create a fantastic Chimichurri sauce.

Last week I posted a recipe here @Saynotofoodwaste, which used parsley and arugula for my salad.  Even after sharing the meal with a friend I had plenty of salad left over. So of course, I couldn’t get to eat all my greens before they started looking a little wilted. Chimichurri is a wonderful sauce that will brighten any dish. The oil and vinegar will keep the herbs preserved well past their sell buy date especially if frozen.

Give these recipes a try, and let me know which you prefer.

Happy eating friends!

Ingrid

Ingredients
Serves 4 – 6

Chipotle Bean Tacos
2 cans Black Beans, drained and rinsed
1 can Chipotles in Adobo
2 tablespoons Cumin powder
1/2 Red Onion, finely chopped
2 cloves of Garlic, finely chopped
2 Radishes, thinly sliced
1 Lime, cut into wedges for garnish
2oz Queso blanco, for garnish (you can also use Cojita cheese, or Feta cheese)
6-8 Corn Tortillas
1 tablespoon of Olive Oil
Sliced Avocado for garnish
Kosher salt and pepper to taste

Fish Tacos
1lb Firm White Fish, such as tilapia, snapper, cod, mahi mahi, or catfish (be sure to grab the fish listed as sustainably caught)
2 Limes, 1 cut into wedges for garnish & 1 to marinate fish & slaw
1/2 Red Onion, finely chopped
1 Jalapeño, seeded and finely chopped
1/4 teaspoon Cumin powder
1/4 teaspoon Chili powder
1/2 small head Red Cabbage, thinly sliced for slaw
1 Roma Tomato, cubed
2 tablespoons Olive Oil
2oz Queso blanco, for garnish (you can also use Cojita cheese, or Feta cheese)
6-8 Corn Tortillas
Kosher salt and pepper to taste

Chimichurri Sauce – to use as garnish and marinade
1 cup packed fresh Parsley (double if you are not using cilantro)
1 cup packed fresh Cilantro (optional)
1/4 cup packed fresh oregano leaves (or 4 teaspoons dried oregano)
1/2 cup packed wilting bitter greens, such as mustard, mizuna, or arugula
1/4 cup red wine vinegar
1/2 teaspoon kosher salt
1 cup extra-virgin olive oil
1/2 teaspoon red pepper flakes (optional)
2 medium garlic cloves, peeled and smashed
Freshly ground black pepper

Hint:You can use wilting  parsley or cilantro but be sure to get some fresh herbs to add. For this weeks post my parsley was wilting so I used fresh cilantro to complete the sauce. 

Chipotle Bean Taco Preparation

1. Heat 1 tablespoon olive oil in a medium pan over medium heat. Add the onion and season with salt and pepper. Cook for about 5 minutes, until softened. Add the garlic, cumin, and 2 tablespoons adobo sauce from the can. Cook for 2 minutes, until fragrant. Hint: if you like the heat remove one chipotle pepper and roughly chop then add to the pan to taste.
2. Add the beans to the pan, 1 cup of water and reduce heat to simmer. Cook for about 15 minutes uncovered, stirring occasionally and smashing the beans against the edge of the pan. 
   
3. Warm the tortillas by heating a medium frying pan over medium-high heat. Add 1 tortilla at a time, flipping to warm both sides, about 3 minutes total. Wrap the warm tortillas in a clean dishcloth and set aside.
4. Serve the black bean filling in the tortillas and top with Queso Blanco, radishes,  slivered avocado, and chimichurri sauce. Have lime wedges on the side.

Tip: Freeze the extra chipotles and adobo to add a spicy smoky flavor to any dish.

Chimichurri Sauce Preparation

1. Place parsley, cilantro, bitter greens, garlic, oregano, vinegar, red pepper flakes, salt, and pepper (to taste) in the bowl of a food processor fitted with a blade attachment. Process until finely chopped, stopping and scraping down the sides of the bowl with a rubber spatula as needed, about 1 minute total.
2. With the motor running, add oil in a steady stream. Scrape down the sides of the bowl and pulse a few times to combine. Transfer sauce to an airtight container and refrigerate at least 2 hours or up to 1 day to allow the flavors to meld.
3. Before serving, stir and season as needed. The chimichurri will keep in the refrigerator for up to 1 week.

Fish Taco Preparation

1. Place the fish on a large plate and squeeze half a lime over it. Add 1 tablespoon Chimichurri sauce, cumin, and chili powder. Season with salt and pepper and turn the fish in the marinade until evenly coated. Cover, refrigerate and let marinate at least 15 minutes.
2. Combine the cabbage, tomato and cilantro in a large bowl and squeeze half a lime over it. Drizzle 1 tablespoon oil, season with salt and pepper, and toss to combine. Taste and add more salt and pepper if necessary; set aside.
3. Warm the tortillas by heating a medium frying pan over medium-high heat. Add 1 tortilla at a time, flipping to warm both sides, about 3 minutes total. Wrap the warm tortillas in a clean dishcloth and set aside while you prepare the fish.
4. Set a large frying pan or grill pan over medium heat pour 1 tablespoon of olive oil add the onion and jalapeño pepper. Cook for 3 minutes.
5. When the skillet is very hot add the fish. Sear for 4 minutes flip and cook for 4 more minutes or until the fish is done.
6. Taste the slaw again and season as needed with more lime juice.
7. Break up the fish and serve the fish in the taco. Top with slaw, cheese, and chimichurri sauce.  Have lime wedges on the side.