Chicharrones Fish Tacos With Chipotle Tartar Sauce
- Ready In:
- 2 garlic cloves, finely chopped
- 1 -2 chipotle chile in adobo, seeded and finely chopped
- 3⁄4 cup mayonnaise
- 1 scallion, white and light green parts only, finely chopped
- 1 tablespoon lime juice
- salt, to taste
- 2 lbs skinless red snapper fillets (or other firm, flaky white fish)
- 2 tablespoons Worcestershire sauce
- 4 garlic cloves, finely minced
- 1 teaspoon salt
- 1⁄8 teaspoon fresh ground black pepper
- 1 cup all-purpose flour
- 3 cups vegetable oil, for frying (more if necessary)
- 8 flour tortillas (6 inch size)
- 1 cucumber, peeled, seeded, and sliced into 1/2 inch thick long strips
- 6 ounces arugula leaves
- 1 cup cilantro leaf
- 2 oranges, zest of
- lime wedge, for serving
- Combine all of the sauce ingredients in a bowl and mix well. Adjust the salt to taste. Cover with plastic wrap and refrigerate until ready to use.
- Rinse the fish under cold running water and pat dry with paper towels. Cut the fish into 1 inch cubes and put in a large bowl. Add the Worcestershire sauce, garlic, salt and pepper and turn the fish carefully to coat. Cover with plastic wrap and refrigerate at least 20 minutes or up to 4 hours.
- Put the flour on a plaate and toss the fish pieces in it a few at a time, until they are all evenly coated.
- Heat the vegetable oil in a large pot over medium-high heat to 375 degrees F. Carefully add a few pieces of the fish at a time, shaking off any excess flour before placing them into the oil. Fry until the fish pieces are golden brown all over, about 4-6 minutes. Then transfer them to a paper towel lined plate to drain.
- Meanwhile, heat a medium skillet over medium-high heat. Add a tortilla and warm for 10-15 seconds. Flip the tortilla and warm until it is pliant and heated through, another 10-20 seconds. Place on a plate and cover with a towel to keep them warm. Repeat with the remaining tortillas.
- Spread a dollop of the chipotle tartar sauce onto a warmed tortilla. Add a few strips of cucumber and top with 3 or 4 pieces of fish. Cover with a few arugula leaves and cilantro leaves and a sprinkling of the orange zest. Serve with more chipotle tartar sauce and the lime wedges on the side. Enjoy!
Join The Conversation
Great fish tacos! I am especially in love with the tartar sauce- I'll be using it again in other recipes as well. I actually cheated and used catfish because it was on sale, and instead of frying I baked the the fish pieces in a very hot oven for about 10 minutes. They actually still came out very crispy, but that's probably because I breaded them. All in all, very good!