Chimichurri Marinated Flank Steak Fajitas

You will need:

• Taco size flour tortillas
• 2-3 large red bell peppers (substitute any color peppers you like)
• Med-Lg White onion cut into long strips
• Half of a medium Red onion (roughly chopped)
• 1-2 lb Flank steak
• 1 bunch fresh Parsley 
• 1 bunch fresh Cilantro
• 6 cloves garlic
• 3 tablespoons Salt
• 3 tablespoons Pepper
• 4 tablespoons Red wine vinegar
• 4 tablespoons lemon juice
• 3/4 cup extra virgin olive oil
• 2 tablespoons vegetable oil
• Sour cream  

Chimichurri marinade/sauce:

Pinch all the Parsley and Cilantro from the stems (some stem is fine) and place into a food processor or blender. Add red onion, garlic cloves, salt, pepper,  red wine vinegar, lemon juice, olive oil, and blend until smooth. Add more salt to taste, and olive oil to the mixture if it's too thick.

Place steak in a baking pan and puncture holes in the steak with a knife. Cover the steak with Chimichurri sauce, flip over and cover the other side as well. Let sit out in room temperature for at least 1 hour. 

Reserve at least a half cup (if not more) of sauce to use on fajitas.

Grill Steak on BBQ until medium rare. Take off the grill and tent with tinfoil 5-10 minutes before slicing.

Start at the corner of the steak and slice diagonally. Slicing the long strips in half for shorter strips.

Fajita Veggies:

Cut peppers and onions into strips and place in a pan with 2 tablespoons vegetable oil, plus seasoning to taste. I just use salt and pepper. Saute veggies in the oil on medium heat with the lid on until tender. Remove the lid and cook on high heat until most of the moisture is gone and veggies blacken slightly.

Heat your tortillas on a flat griddle or in the microwave/oven until warm and slightly crispy.

Layer Meat, veggies, sour cream and chimichurri sauce into tortilla and serve.

Chipotle Tabasco goes great as a hot sauce with this recipe.

Fish Tacos with Tangy Yogurt Sauce and Spicy Green Salsa

You will need:

• 1 single serving size Plain Fage greek yogurt
• Mayonnaise 
• Taco size tortillas
• Tempura Mix (I use an "onion ring tempura batter mix" that I find at my grocery store)
• 1 lb Talapia/Mahi Mahi or any other white fish you would like to use
• Salt
• Cumin
• Cayenne powder
• 6-8 whole peeled medium-large tamatillos 
• 2 whole medium-large jalapenos
• White onion
• Cilantro
• 2 Garlic cloves
• Green cabbage 

Green Salsa:

1. Peel your tamatillos and garlic, and place on a baking sheet with the jalapenos. Place baking sheet in your oven under the broiler on HIGH for about 8-10 minutes or until blackened. Turn tomatillos and jalapenos over and return to the broiler for another 5-8 minutes or until blackened also.
2. Place broiled tomatillos and jalapeno (take the stem off!!) into a blender along with salt (more or less to your liking) and about 1/4 cup of fresh cilantro leaves and blend until smooth. You may add water if the salsa is too thick. Add small amounts until you get to your desired consistency. It will also thicken a little after it cools. 
3. Add desired amount of diced onions to your blended salsa and cool in the fridge, or eat it after its cool enough to eat. You can also add a tablespoon or so of lime juice if you desire. 

Tempura Fish:

1. Make tempura batter as directed on the package and set aside. 
2. Cut your fish into taco length pieces about 1/4 of an inch thick. This way they will cook fast. You can also make them thicker if you want meatier pieces.
3. Heat vegetable oil in a medium pan.
4. Dip pieces of fish into batter and place immediately into oil and fry both sides until golden brown. Transfer fish to a paper towel to soak up the excess oil. 

Tangy Yogurt Sauce:

1. Spoon about 2 heaping tablespoons of yogurt into a small bowl 
2. Add 1 tablespoon of mayo and mix thoroughly.
3. Add cumin and cayenne powder to the mixture for some flavor and let sit in the fridge while all the flavors marry.    

Shred Cabbage and heat the tortillas. Place fish into tortilla and top with cabbage, yogurt sauce and green salsa. Enjoy!