Photo: Crackling Fish Tacos with Chipotle Tartar Sauce Recipe
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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By Lower FL Keys
Summerland Key, FL
on May 07, 2012
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I made these for Cinco de Mayo and they were simple and very, very good I used cod and I have to say that the chiptole mayo is definately the star here. Instead of cucumbers, argula & orange zest, we topped ours with the coleslaw mix that is sold in the ready-to-use bags. It mixed well the spicy mayo and gave the fish taco a nice crunch.
By cpietila
Hancock, MI
on February 06, 2012
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Absolutely phenomenal! I did these up for my monthly Supper Club. Everyone couldn't get enough! I used fresh Lake Superior whitefish, since Red Snapper is not available in my Michigan locale. The ladies helped themselves to their own toppings on the table. What is not good with cilantro on top though!
By mysamba
Gallatin Tn.
on January 05, 2011
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I am so ready to try this recipe. I am giving it 4 stars because it is very simular to the way I make fish tacos. I use corn tortillas that I put in hot oil for about 3 seconds each side and fold in half while still in the pan, drained on paper towels. Insteasd of cucumbers, I use thinly sliced cabbage. You can use any mild tasting fish for this. We like to add diced tomatoes as well.
Read all 9 reviews