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Ahi Tuna Tuesdays . A fresh take on a fish taco topped with a jalapeño chimichu…

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Ahi Tuna Tuesdays 🌮
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A fresh take on a fish taco topped with a jalapeño chimichurri! This taco is a fusion of flavors & cultures & makes the perfect combo.
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Make sure you’re working with sushi grade ahi if you’re serving these raw! Check out the details below for both the marinade & the chimichurri recipe!
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Start by marinating 2 ahi steaks in:
2 tablespoons soy sauce, 1 tablespoon toasted sesame oil, 1 tablespoon honey, half teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon cayenne pepper, 1 tablespoon olive oil. Then coat the crust in toasted sesame seeds. Place in the refrigerator for at least 30 minutes. After the steaks have marinated, you can slice & serve them!
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How to make the jalapeño chimichurri:
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In a food processor combine:
1 1/2 cup fresh parsley
1 Tbsp fresh oregano
3 garlic cloves
3 green onions
2 jalapeños
1/3 cup olive oil
3 Tsp red wine vinegar
1 tsp red chili flakes
1 tsp salt
1 tsp pepper
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Pulse the ingredients until a sauce consistency has formed. Serve at room temperature.
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Once your steaks & sauce are ready, build your taco! Place 3 sliced ahi pieces on a sietefoods cassava flour tortilla & add sliced purple cabbage & a spoonful of the jalapeño chimichurri sauce. Squeeze fresh lime on top & serve!
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These fish tacos will be a summer dish everyone will love! The jalapeño chimichurri sauce also goes great with so many different kinds of protein too!
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Enjoy 💛
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