Crackling Fish Tacos with Chipotle Tartar Sauce

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

Servings: persons

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
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.
2
Cover and refrigerate until ready to use.
3
Rinse the fish under cold water and pat dry with paper towels.
4
Cut into 1-inch pieces and put in a bowl with the Worcestershire sauce, garlic, salt and pepper.
5
Turn the fish to coat.
6
Cover with plastic wrap and refrigerate for 20 minutes or up to 4 hours.
7
Place the flour in a shallow dish and toss the fish pieces in it, a few at a time, until evenly coated.
8
Heat the oil in a large pot over medium-high heat.
9
(To see if it's hot enough, place a small piece of bread in the oil; it should sizzle immediately.)
10
Carefully add a few pieces of fish at a time, shaking off excess flour before placing them in the oil.
11
Fry until golden brown, 4 to 6 minutes; transfer to a paper-towel-lined plate.
12
Meanwhile, heat a medium skillet over medium-high heat.
13
Add a tortilla and warm for 10 to 20 seconds on each side.
14
Place on a plate and cover with a kitchen towel; repeat with the remaining tortillas.
15
Spread a dollop of the chipotle tartar sauce on a warmed tortilla.
16
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.
17
Serve with lime wedges and more tartar sauce on the side.
18
Photograph by Tina Rupp

2766

kcal

Calories

217

Fat

182

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 21 ingredients. The key ingredients include: 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, and more.

Yes, Crackling 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.

That's it — enjoy your meal!