Chicharrones Fish Tacos with Chipotle Tartar Sauce
Recipe GLPR884fff29f3b2b5
Crispy deep-fried Pacific cod pieces served in warm flour tortillas, topped with a vibrant chipotle tartar sauce, fresh cucumber, arugula, cilantro, avocado, and bright orange zest. A flavorful Mexican-inspired fish taco with a perfectly balanced smoky and creamy sauce.
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Ingredients
¾ cup Mayonnaise
2 cloves Garlic cloves, finely chopped
1 Scallion, white and light green parts only, sliced
1½ Chipotles in adobo, seeds removed and finely chopped
½ Lime juice
Salt
2 pounds Skinless Pacific cod, cut into 1-inch chunks
4 cloves Garlic cloves
1 teaspoon Coarse salt
2 tablespoons Worcestershire sauce
Freshly ground black pepper
1 cup All-purpose flour
Vegetable oil, for frying
8 8-inch Flour tortillas
1 Cucumber, peeled, seeded, and sliced into 1/2-inch strips
2 cups Fresh arugula, stems removed
1 cup Fresh cilantro leaves
1 Ripe Hass avocado, halved, pitted, peeled, and sliced
2 Orange zest
Lime wedges
Directions
Make the chipotle tartar sauce: Combine the mayonnaise, finely chopped garlic, sliced scallion, chipotles in adobo, and lime juice in a small mixing bowl. Stir until all ingredients are thoroughly blended. Taste the mixture and season with salt as needed. Cover the bowl with plastic wrap and refrigerate until you're ready to serve. The sauce can be made up to 1 week ahead and stored covered in the refrigerator.
Prepare the fish for marinating: Place the cod chunks in a large bowl. On a cutting board, slice the 4 garlic cloves lengthwise and use the flat side of a chef's knife to firmly press and crush them. Sprinkle the coarse salt over the crushed garlic and use the side of the knife to chop and smash the garlic against the board, creating a paste. Transfer the garlic paste to the bowl with the cod. Add the Worcestershire sauce and 1/2 teaspoon of black pepper. Gently toss the fish pieces until they are evenly coated with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 20 minutes or up to 4 hours.
Coat the fish with flour: Pour the all-purpose flour into a shallow dish. Working in small batches, add a few pieces of marinated fish at a time and toss until they are completely and evenly coated with flour. Shake off any excess flour from each piece before setting aside on a clean plate.
Heat the oil and fry the fish: Fill a heavy skillet or deep pot with 2 inches of vegetable oil and heat to 375°F over medium-high heat. Carefully place a few flour-coated fish pieces into the hot oil, being mindful not to overcrowd the pan. Fry for 4 to 6 minutes, turning occasionally, until the fish is golden brown on all sides and reaches an internal temperature of 145°F. Using a slotted spoon or tongs, transfer the cooked fish to a paper towel-lined plate to drain the excess oil. While the fish is still hot, season with additional salt and pepper to taste. Allow the oil temperature to return to 375°F between batches and repeat this process with the remaining marinated fish until all pieces are fried.
Warm the tortillas: Wrap the 8 flour tortillas in a damp kitchen towel and place them on a microwave-safe plate. Microwave on full power for 30 seconds until they become soft and pliable. Keep the tortillas wrapped in the towel to retain heat until you are ready to assemble the tacos.
Assemble and serve the tacos: Spread a generous dollop of the chipotle tartar sauce onto the center of each warm tortilla. Layer with several strips of sliced cucumber, then top with 3 or 4 pieces of hot fried cod. Add a small handful of fresh arugula leaves, a few cilantro leaves, and some sliced avocado. Finish with a light sprinkle of orange zest. Serve immediately with additional chipotle tartar sauce on the side and fresh lime wedges for squeezing.
