Fish Tacos

I love making fish tacos they are so, so good. This tartar sauce is divine and makes the tacos complete! If you do not want to deep fry the fish (too oily) bake or broil.  Just add salt and pepper and pop your fish in the oven until it's flaky.  Sorry I didn't take a picture of this meal, I will make this tacos next week and will post some then.


For the tartar sauce:


2 cloves garlic, finely chopped
1-2 chipotles in adobo sauce seeds removed, finely chopped (I only use 1 chile chipotle & it gives it enough heat for me. If you don't want any heat just use the adobo for the flavor not the chiles.)
3/4 cup mayonnaise
1-2 Tbsp fresh lime juice


For the tacos:


2 pounds skinless red snapper fillets (or other firm, flaky white fish)
2 Tbsp Worcestershire sauce
4 cloves garlic, minced
1 tsp salt
1 tsp ground black pepper
1 cup all-purpose flour
3 cups vegetable oil, for frying
8 8-inch corn tortillas
1 cucumber, peeled, quartered lengthwise, seeded and sliced into 1/2-inch pieces
2 cups arugula leaves
1 cup fresh cilantro
zest of 2 oranges
lime wedges, for serving


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


Rinse the fish under cold water and pat dry with 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. Place the flour in a shallow dish and toss the fish pieces in it, a few at a time, until evenly coated. Heat the oil in a large pot over medium-high heat. Carefully add a few pieces of fish at a time, shaking off excess flour before placing them in the oil. Fry until golden brown, 4-6 minutes; transfer to a paper towel lined plate.
Meanwhile, heat a medium skillet over medium-high heat. Add a tortilla and warm for 10-20 seconds on each side. Place and cover with a kitchen towel; repeat with the remaining tortillas.


Spread a dollop of the chipotle tartar sauce on a warmed tortilla. Add a few pieces of cucumber and top with 3-4 pieces of fish, a few arugula and cilantro leaves and a little orange zest. Serve with lime wedges and more tartar sauce on the side.