Chicharrones Fish Tacos With Chipotle Tartar Sauce |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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The key to really great chicharron is to make sure that the fried fish is crispy and not greasy. You can add some avocado slices to each taco for a creamy, cool complement. Recipe courtesy of Ingrid Hoffman. Ingredients:
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 |
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 |
Directions:
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!
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