Crackling Fish Tacos with Chipotle Tartar Sauce

Name: Crackling Fish Tacos with Chipotle Tartar Sauce
Prep time: 1 h 2 min
Cook time: 1 h 2 min
Total time: 1 h 2 min
Yield: 8
Cuisine: Mexican
Ingredients: 1 to 2 chipotles in adobo sauce seeds removed, finely chopped; 473 milliliters arugula leaves; 1 cucumber, peeled, quartered lengthwise, seeded and sliced into 1/2-inch pieces; 237 milliliters all-purpose flour; 8 8-inchs 8-inch flour tortillas; 237 milliliters fresh cilantro; 2 cloves garlic, finely chopped; 4 cloves garlic, minced; 1 Tbsp fresh lime juice; 8 servings Lime wedges, for serving; 177 milliliters mayonnaise; 2 Zest of oranges; 1 teaspoon freshly ground pepper; 907 grams skinless red snapper fillets (or other firm, flaky white fish); 1 teaspoon salt; 8 servings Salt; 1 scallion, white and light green parts only, finely chopped; 710 milliliters vegetable oil, for frying; 2 Tbsps Worcestershire sauce

You can never have too many main course recipes, so give Crackling Fish Tacos with Chipotle Tartar Sauce a try. One portion of this dish contains approximately 30g of protein, 29g of fat, and a total of 557 calories. This recipe serves 8. Head to the store and pick up garlic, arugula leaves, garlic, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. It is a good option if you're following a dairy free and pescatarian diet. This recipe is typical of Mexican cuisine.

Instructions

Combine all the tartar sauce ingredients in a small bowl, using salt to taste. Cover and refrigerate until ready to use.

Ingredients you will need

Tartar Sauce

Salt

Equipment you will use

Bowl

Rinse the fish under cold water and pat dry with paper towels.

Ingredients you will need

Water

Fish

Equipment you will use

Paper Towels

Cut into 1-inch pieces and put in a bowl with the Worcestershire sauce, garlic, salt and pepper. Turn the fish to coat. Cover with plastic wrap and refrigerate for 20 minutes or up to 4 hours.

Ingredients you will need

Worcestershire Sauce

Salt And Pepper

Garlic

Fish

Wrap

Equipment you will use

Plastic Wrap

Bowl

Place the flour in a shallow dish and toss the fish pieces in it, a few at a time, until evenly coated.

Ingredients you will need

All Purpose Flour

Fish

Heat the oil in a large pot over medium-high heat. (To see if it's hot enough, place a small piece of bread in the oil; it should sizzle immediately.) Carefully add a few pieces of fish at a time, shaking off excess flour before placing them in the oil. Fry until golden brown, 4 to 6 minutes; transfer to a paper-towel-lined plate.

Ingredients you will need

Bread

All Purpose Flour

Fish

Cooking Oil

Equipment you will use

Pot

Meanwhile, heat a medium skillet over medium-high heat.

Equipment you will use

Frying Pan

Add a tortilla and warm for 10 to 20 seconds on each side.

Ingredients you will need

Tortilla

Place on a plate and cover with a kitchen towel; repeat with the remaining tortillas.

Ingredients you will need

Tortilla

Equipment you will use

Kitchen Towels

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

Ingredients you will need

Tartar Sauce

Chipotle Chiles

Tortilla

Spread

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.

Ingredients you will need

Fresh Cilantro

Orange Zest

Cucumber

Arugula

Fish

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

Ingredients you will need

Tartar Sauce

Lime Wedge

Photograph by Tina Rupp

Equipment

Ingredients

Servings:

to 2 chipotles in adobo sauce seeds removed, finely chopped 473milliliters

arugula leaves 1

cucumber, peeled, quartered lengthwise, seeded and sliced into 1/2-inch pieces 237milliliters

all-purpose flour 88-inchs

8-inch flour tortillas 237milliliters

fresh cilantro 2cloves

garlic, finely chopped 4cloves

garlic, minced 1Tbsp

fresh lime juice 8servings

Lime wedges, for serving 177milliliters

mayonnaise 2

Zest of oranges 1teaspoon

freshly ground pepper 907grams

skinless red snapper fillets (or other firm, flaky white fish)1teaspoon

salt 8servings

Salt 1

scallion, white and light green parts only, finely chopped 710milliliters

vegetable oil, for frying 2Tbsps

Worcestershire sauce

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. 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. One wine you could try is Mark West Pinot Grigio. It has 4.5 out of 5 stars and a bottle costs about 13 dollars.