Crackling Fish Tacos with Chipotle Tartar Sauce

Save Recipe
  • Level: Easy
  • Total: 1 hr 2 min
  • Prep: 35 min
  • Inactive: 20 min
  • Cook: 7 min
  • Yield: 8 tacos
Share This Recipe


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


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


  1. Combine all the tartar sauce ingredients in a small bowl, using salt to taste. Cover and refrigerate until ready to use. 
  2. 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. 
  3. 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. 
  4. 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. 
  5. 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. 

Tacos Carne Asada

Baja Style Fish Tacos

Birria Tacos

Taco Cones

Brisket Tacos With Red Cabbage

Wine-Braised Pork Tacos

Shrimp Tacos With Mango Slaw

🤤 More Drool-Worthy Recipes