Chicharrones Fish Tacos With Chipotle Tartar Sauce

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 garlic cloves, finely chopped
• 1 -2 chipotle chile in adobo, seeded and finely chopped
• 3/4 cup mayonnaise
• 1 scallion, and light green parts only, finely chopped
• 1 tablespoon lime juice
• salt, to taste
• 2 lbs skinless red snapper fillets (or other firm, flaky 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

Recipe

• 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!