Chicharrones Fish Tacos with Chipotle Tartar Sauce

Name: Chicharrones Fish Tacos with Chipotle Tartar Sauce
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 8
Cuisine: Mexican
Ingredients: 473 milliliters arugula, stems removed, for serving; 8 servings Freshly ground black pepper; 1 to 2 chipotles in adobo, seeds removed and finely chopped; 1 teaspoon coarse salt, plus additional for seasoning; 907 grams skinless Pacific cod (or other firm, flaky white fish), cut into 1-inch chunks; 1 cucumber, peeled, halved lengthwise, seeded, halved crosswise and sliced into 1/2-inch thick strips, for serving; 237 milliliters all-purpose flour; 8 8-inchs (8-inch) flour tortillas; 237 milliliters fresh cilantro leaves, for serving; 2 garlic cloves, finely chopped; 4 garlic cloves; 1 ripe Hass avocado, halved, pitted, peeled, and sliced, for serving; 1 lime, juiced; 8 servings Lime wedges, for serving; 177 milliliters mayonnaise; 2 oranges, zested, for serving; 8 servings Salt; 1 scallion, white and light green parts only, sliced; 8 servings Vegetable oil, for frying; 2 Tbsps Worcestershire sauce

The recipe Chicharrones Fish Tacos with Chipotle Tartar Sauce is ready in roughly 1 hour and 10 minutes and is definitely an amazing dairy free and pescatarian option for lovers of Mexican food. For $2.88 per serving, you get a main course that serves 8. One serving contains 518 calories, 27g of protein, and 25g of fat. If you have cucumber, juice of lime, salt, and a few other ingredients on hand, you can make it. To use up the orange zest you could follow this main course with the Orange-Infused Dark Chocolate Ice Cream with Toasted Walnuts as a dessert.

Instructions

Combine the mayonnaise, garlic, scallion, chipotle, and lime juice in a small bowl and mix well.

Ingredients you will need

Lime Juice

Mayonnaise

Chipotle Chiles

Green Onions

Garlic

Equipment you will use

Bowl

Add salt, to taste. Cover with plastic wrap and refrigerate until ready to use. Keep covered in the refrigerator up to 1 week.;

Ingredients you will need

Salt

Wrap

Equipment you will use

Plastic Wrap

Put the fish in a large bowl.

Ingredients you will need

Fish

Equipment you will use

Bowl

Place the garlic cloves on a cutting board. Slice the cloves in half lengthwise and then smash with the side of a chef's knife.

Ingredients you will need

Whole Garlic Cloves

Clove

Equipment you will use

Cutting Board

Chefs Knife

Sprinkle 1 teaspoon of salt over the garlic and chop and smear the garlic against the cutting board until it makes a paste.

Ingredients you will need

Garlic

Salt

Equipment you will use

Cutting Board

Add the garlic paste to the bowl of fish.

Ingredients you will need

Garlic Paste

Fish

Equipment you will use

Bowl

Add the Worcestershire sauce and 1/2 teaspoon pepper; turning the fish to coat. Cover with plastic wrap and refrigerate for at least 20 minutes or up to 4 hours.

Ingredients you will need

Worcestershire Sauce

Pepper

Fish

Wrap

Equipment you will use

Plastic Wrap

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. Shake off the excess flour.

Ingredients you will need

All Purpose Flour

Shake

Fish

Heat 2-inches of oil to 375 degrees F in a heavy skillet or deep pot over medium-high heat. Carefully add a few pieces of the fish at a time and fry until golden brown all over, about 4 to 6 minutes.

Ingredients you will need

Fish

Cooking Oil

Equipment you will use

Frying Pan

Pot

Transfer to a paper towel-lined plate to drain. Season with salt and pepper while they are still hot. Allow the frying oil to return to temperature and continue to fry the fish in batches until finished.

Ingredients you will need

Salt And Pepper

Vegetable Oil

Fish

Equipment you will use

Paper Towels

Wrap the tortillas in a damp kitchen towel and place in the microwave. Microwave on full power for 30 seconds until they are soft and pliable. Keep warm.

Ingredients you will need

Wrap

Equipment you will use

Kitchen Towels

Microwave

Spread a dollop of the chipotle tartar sauce onto a warmed tortilla.

Ingredients you will need

Tartar Sauce

Chipotle Chiles

Tortilla

Spread

Add a few strips of cucumber and top with 3 or 4 pieces of fish. Cover with a few arugula leaves, cilantro leaves, avocado, and a little orange zest.

Ingredients you will need

Fresh Cilantro

Arugula

Orange Zest

Cucumber

Avocado

Fish

Serve with more tartar sauce on the side and lime wedges.

Ingredients you will need

Tartar Sauce

Lime Wedge

Equipment

Ingredients

Servings:

473milliliters

arugula, stems removed, for serving 8servings

Freshly ground black pepper 1

to 2 chipotles in adobo, seeds removed and finely chopped 1teaspoon

coarse salt, plus additional for seasoning 907grams

skinless Pacific cod (or other firm, flaky white fish), cut into 1-inch chunks 1

cucumber, peeled, halved lengthwise, seeded, halved crosswise and sliced into 1/2-inch thick strips, for serving 237milliliters

all-purpose flour 88-inchs

(8-inch) flour tortillas 237milliliters

fresh cilantro leaves, for serving 2

garlic cloves, finely chopped 4

garlic cloves 1

ripe Hass avocado, halved, pitted, peeled, and sliced, for serving 1

lime, juiced 8servings

Lime wedges, for serving 177milliliters

mayonnaise 2

oranges, zested, for serving 8servings

Salt 1

scallion, white and light green parts only, sliced 8servings

Vegetable oil, for frying 2Tbsps

Worcestershire sauce

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish on the menu? Try pairing with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Caposaldo Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 10 dollars per bottle.