Prep 20 mins
Cook 25 mins
This is a great recipe by Ingrid Hoffman that I found in the Foodnetwork Magazine. These tacos are amazing! The fish is soooooo moist and flavorful and the tartar sauce is super easy to make!
For the tartar sauce
- 2 garlic cloves, finely chopped
- 2 chipotle chiles in adobo, seeds removed, finely chopped
- 177.44 ml mayonnaise
- 1 scallion, chopped
- 4.92 ml fresh lime juice
For the tacos
- 907.18 g fish fillets
- 29.58 ml Worcestershire sauce
- 4 garlic cloves, minced
- 0.59 ml ground pepper
- 4.92 ml salt
- 236.59 ml all-purpose flour
- 709.77 ml vegetable oil
- 8 flour tortillas
- 1 cucumber, peeled, quartered, sliced into 1/2 inch pieces
- 473.18 ml arugula leaves
- 236.59 ml fresh cilantro
- 2 oranges, zest of
- lime wedge
- Combine all the tartar sauce ingredients in a small bowl, using salt to taste. Cover and refrigerate until ready to use.
- Rinse the fish under cold water and pat dry with paper towels. Cut fish into 1-inch pieces and put in a bowl with the worcestershire sauce, garlic, salt, and pepper. Turn the fish to coat. Cover with plastic wrap and refrigerate for 20 minutes or up to 4 hours.
- Place the flour in a shallow dish and toss the fish pieces in it, a few at a time, until evenly coated. Heat oil in a large pot over medium-high heat. Carefully add a few pieces of fish at a time, shaking off excess flour before placing them in the oil. Fry until golden brown, 4 to 6 minutes; transfer to a paper towel lined plate.
- Spread a dollop of the tartar sauce on a warmed tortilla. Add a few pieces of cucumber and top with 3 to 4 pieces of fish, a few arugala and cilantro leaves and a little orange zest. Serve with lime wedges and more tartar sauce on the side.