Chicharrones Fish Tacos With Chipotle Tartar Sauce Recipe

Name: Chicharrones Fish Tacos With Chipotle Tartar Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Tartar Sacue; 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; Tacos; 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

Servings: persons

Tartar Sacue
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
Tacos
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

1
Tartar Sauce:
2
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.
3
Tacos:
4
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.
5
Put the flour on a plaate and toss the fish pieces in it a few at a time, until they are all evenly coated.
6
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.
7
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.
8
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!

3006

kcal

Calories

217

Fat

236

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Tartar Sacue, 2 garlic cloves, finely chopped, 1 -2 chipotle chile in adobo, seeded and finely chopped, 3/4 cup mayonnaise, and more.

Yes, Chicharrones Fish Tacos With Chipotle Tartar Sauce falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chicharrones Fish Tacos With Chipotle Tartar Sauce

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