Crackling Fish Tacos with Chipotle Tartar Sauce

Total Time:
1 hr 2 min
Prep:
35 min
Inactive:
20 min
Cook:
7 min

Yield:
8 tacos
Level:
Easy

Ingredients
  • For the tartar sauce:
  • 2 cloves garlic, finely chopped
  • 1 to 2 chipotles in adobo sauce seeds removed, finely chopped
  • 3/4 cup mayonnaise
  • 1 scallion, white and light green parts only, finely chopped
  • 1 tablespoon fresh lime juice
  • Salt
  • For the tacos:
  • 2 pounds skinless red snapper fillets (or other firm, flaky
  • white fish)
  • 2 tablespoons Worcestershire sauce
  • 4 cloves garlic, minced
  • 1 teaspoon salt
  • teaspoon freshly ground pepper
  • 1 cup all-purpose flour
  • 3 cups vegetable oil, for frying
  • 8 8 -inch flour tortillas
  • 1 cucumber, peeled, quartered lengthwise, seeded and
  • sliced into 1/2-inch pieces
  • 2 cups arugula leaves
  • 1 cup fresh cilantro
  • Zest of 2 oranges
  • Lime wedges, for serving
Directions

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 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 the oil in a large pot over medium-high heat. (To see if it's hot enough, place a small piece of bread in the oil; it should sizzle immediately.) 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.

Meanwhile, heat a medium skillet over medium-high heat. Add a tortilla and warm for 10 to 20 seconds on each side. Place on a plate and cover with a kitchen towel; repeat with the remaining tortillas.

Spread a dollop of the chipotle tartar sauce on a warmed tortilla. Add a few pieces of cucumber and top with 3 or 4 pieces of fish, a few arugula and cilantro leaves and a little orange zest. Serve with lime wedges and more tartar sauce on the side.

Photograph by Tina Rupp


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    This recipe is featured in:

    Cinco de Mayo