Chicharrones Fish Tacos With Chipotle Tartar Sauce
Serves: 6
Irma Bergnaum
1 January 1970
Based on User reviews:
53
Spice
46
Sweetness
47
Sourness
45
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
Directions:
1
To prepare the tartar sauce: Combine the mayonnaise, garlic, scallion, chipotle, and lime juice in a small bowl and mix well
2
Add salt, to taste
3
Cover with plastic wrap and refrigerate until ready to use
4
Keep covered in the refrigerator up to 1 week
5
; To prepare the tacos: Put the fish in a large bowl
6
Place the garlic cloves on a cutting board
7
Slice the cloves in half lengthwise and then smash with the side of a chef's knife
8
Sprinkle 1 teaspoon of salt over the garlic and chop and smear the garlic against the cutting board until it makes a paste
9
Add the garlic paste to the bowl of fish
10
Add the Worcestershire sauce and 1/2 teaspoon pepper; turning the fish to coat
11
Cover with plastic wrap and refrigerate for at least 20 minutes or up to 4 hours
12
Place the flour in a shallow dish and toss the fish pieces in it a few at a time, until they're all evenly coated
13
Shake off the excess flour
14
Heat 2-inches of oil to 375 degrees F in a heavy skillet or deep pot over medium-high heat
15
Carefully add a few pieces of the fish at a time and fry until golden brown all over, about 4 to 6 minutes
16
Transfer to a paper towel-lined plate to drain
17
Season with salt and pepper while they are still hot
18
Allow the frying oil to return to temperature and continue to fry the fish in batches until finished
19
Wrap the tortillas in a damp kitchen towel and place in the microwave
20
Microwave on full power for 30 seconds until they are soft and pliable
21
Keep warm
22
To serve: Spread a dollop of the chipotle tartar sauce onto a warmed tortilla
23
Add a few strips of cucumber and top with 3 or 4 pieces of fish
24
Cover with a few arugula leaves, cilantro leaves, avocado, and a little orange zest
25
Serve with more tartar sauce on the side and lime wedges