Chicharrones Fish Tacos With Chipotle Tartar Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHICHARRONES FISH TACOS WITH CHIPOTLE TARTAR SAUCE



Chicharrones Fish Tacos With Chipotle Tartar Sauce image

The key to really great chicharron is to make sure that the fried fish is crispy and not greasy. You can add some avocado slices to each taco for a creamy, cool complement. Recipe courtesy of Ingrid Hoffman.

Provided by LifeIsGood

Categories     South American

Time 40m

Yield 4-8 serving(s)

Number Of Ingredients 19

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

Steps:

  • Tartar Sauce:.
  • 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.
  • Tacos:.
  • 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.
  • Put the flour on a plaate and toss the fish pieces in it a few at a time, until they are all evenly coated.
  • 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.
  • 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.
  • 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!

FISH TACOS WITH CHIPOTLE AIOLI



Fish Tacos With Chipotle Aioli image

I LOVE Rubios Fish Tacos. I have tried so many recipes for fish tacos but none have come close. I finally was able to combine a few to get to this favorite of mine. While, they still aren't as good as Rubios....they are my second favorite.

Provided by Melanie B.

Categories     Halibut

Time 40m

Yield 12 serving(s)

Number Of Ingredients 15

3 cups panko breadcrumbs
4 eggs
3 lbs halibut (you can use another firm white fish, but I prefer halibut)
2 tablespoons salt
1 tablespoon pepper (fresh ground)
1 tablespoon dried chipotle powder
12 white corn tortillas
4 cups napa cabbage, shredded
1 cup mayonnaise
1 cup sour cream
2 chipotle peppers, canned in adobo sauce
2 tablespoons adobo sauce (from canned chipotle peppers)
2 tablespoons lime juice (fresh squeezed)
12 lime wedges (for garnish)
peanut oil, for frying fish

Steps:

  • To make the sauce:.
  • Put mayonnaise, sour cream, peppers, and lime juice in a blender and process to a puree. Add salt & pepper to taste. Place in a bowl and refrigerate for at least an hour. After chilled test for seasoning. Add salt & pepper if needed.
  • To make the fish:.
  • Heat a heavy pan about 1/4 full of peanut oil to approximately 375 degrees. Place Panko crumbs, salt, pepper, and chipotle powder in a shallow bowl. Wisk eggs into another shallow bowl with some salt & pepper. Slice fish into taco size pieces, about 1 inch wide by 3-4 inches long. Dip fish into the egg wash and coat with panko crumbs. Make sure that the fish is well coated but not over coated (shake well). Let rest for a 2-3 minutes before cooking.
  • Cook the fish in the hot oil in small batches. This will keep the temperature high so you can cook the fish fast. Cook the fish for about 4-5 minutes until golden browned and crispy. Once cooked, place on paper towels and pat dry to drain any residual oil.
  • Steam corn tortillas according to package instructions. You can also heat them on the stove.
  • Serve tacos by placing some sauce in the bottom of a tortilla, add fish, and the cabbage. Garnish with a fresh lime wedge. I also like to add some fresh fruit salsa, like my Pineapple salsa with this recipe.

Nutrition Facts : Calories 436.6, Fat 17.1, SaturatedFat 4.8, Cholesterol 120.3, Sodium 1614.3, Carbohydrate 38.5, Fiber 3.7, Sugar 3.9, Protein 32

CHIPOTLE FISH TACOS



Chipotle Fish Tacos image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons honey
2 canned chipotle peppers in adobo, chopped, plus 2 tablespoons adobo sauce
2 tablespoons olive oil
2 limes, 1 zested and juiced, 1 sliced in half
One 16-ounce bag broccoli slaw
Kosher salt and freshly ground black pepper
5 mini sweet peppers, sliced into rings
1 to 2 serrano chiles, sliced thinly
1 pound cod fillets
1/2 cup chopped fresh cilantro
12 corn taco shells, blistered
Sliced avocado, sour cream, hot sauce and lime wedges, for the tacos

Steps:

  • Preheat the oven to 425 degrees F.
  • Mix together the honey, chipotle peppers and adobo sauce, 1 tablespoon of the olive oil and juice and zest of 1 lime in a small bowl to make a glaze. Set aside.
  • Put the broccoli slaw in the bottom of a baking dish. Drizzle with the remaining olive oil and season with a pinch of salt and pepper, then toss. Scatter over the sliced sweet peppers and chiles. Top the slaw and peppers with the cod fillets. Season the cod with a good pinch of salt and pepper. Pour the chipotle glaze over the fish and around the baking dish over the slaw.
  • Roast until the fish is cooked through and flaky, 18 to 20 minutes. Remove from the oven and immediately squeeze over the juice of the other lime. Flake the cod into large chunks and sprinkle over the chopped cilantro.
  • To build the tacos, place a couple chunks of cod into each taco shell. Top with a pinch of slaw, some sliced avocado, sour cream and hot sauce. Garnish with a lime wedge and squeeze over a little juice before eating.

CRACKLING FISH TACOS WITH CHIPOTLE TARTAR SAUCE



Crackling Fish Tacos with Chipotle Tartar Sauce image

Provided by Ingrid Hoffmann

Time 1h2m

Yield 8 tacos

Number Of Ingredients 19

2 cloves garlic, finely chopped
1 to 2 chipotles in adobo sauce seeds removed, finely chopped
3/4 cup mayonnaise
1 scallion, white and light green parts only, finely chopped
1 tablespoon fresh lime juice
Salt
2 pounds skinless red snapper fillets (or other firm, flaky white fish)
2 tablespoons Worcestershire sauce
4 cloves garlic, minced
1 teaspoon salt
teaspoon freshly ground pepper
1 cup all-purpose flour
3 cups vegetable oil, for frying
8 8-inch flour 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

Steps:

  • 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. (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.
  • Meanwhile, heat a medium skillet over medium-high heat. Add a tortilla and warm for 10 to 20 seconds on each side. Place on a plate 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 or 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.

FISH TACOS WITH CREAMY CHIPOTLE SAUCE AND PICO DE GALLO



Fish Tacos with Creamy Chipotle Sauce and Pico de Gallo image

Provided by Katie Lee Biegel

Categories     main-dish

Time 1h

Yield 8 servings

Number Of Ingredients 23

Canola or vegetable oil, for brushing on the griddle
16 white corn tortillas
1 tablespoon chile powder
1 teaspoon garlic salt
Juice of 1 lime
4 tablespoons olive oil
1 1/2 pounds flaky white fish such as mahi mahi or cod, cut into 4-ounce fillets
1 cup mayonnaise
2 tablespoons chopped fresh cilantro
1 tablespoon honey
2 canned chipotle chiles in adobo
Juice of 1 lime
Pinch kosher salt
Shredded purple cabbage, for serving
Fresh cilantro, for serving
Pico de Gallo, recipe follows, for serving
2 ripe large tomatoes, finely diced
1 white onion, finely diced
1/2 jalapeno, minced
1/2 bunch fresh cilantro, leaves only, minced
Juice of 1/2 lime
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper

Steps:

  • For the tortillas: Brush a hot griddle with oil and heat the tortillas on each side to brown them up a bit. Wrap them in foil to keep hot until it's time to eat.
  • For the fish: In a bowl, combine the chile powder, garlic salt, lime juice and 2 tablespoons of the olive oil. Toss the mixture with the fish in a shallow container and marinate for 15 minutes.
  • For the chipotle sauce: In the meantime, combine the mayonnaise, cilantro, honey, chipotles, lime juice and salt in a food processor and blend until creamy and smooth. Transfer the sauce to a container (I like to store it in a squeeze bottle) and refrigerate until ready to serve.
  • Put the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the fish and cook for 3 to 4 minutes per side. Remove to a plate and flake with a fork.
  • To build each taco, spoon some fish onto 2 stacked tortillas (see Cook's Note). Top with some chipotle sauce, cabbage, cilantro and Pico de Gallo.
  • In a medium bowl, combine the tomatoes, onions, jalapenos, cilantro and lime juice. Season with salt and pepper.

FISH TACO TARTAR SAUCE



Fish Taco Tartar Sauce image

Make and share this Fish Taco Tartar Sauce recipe from Food.com.

Provided by lil sis

Categories     Sauces

Time 10m

Yield 3/4 cup, 6 serving(s)

Number Of Ingredients 11

1/2 cup mayonnaise
2 teaspoons sweet pickle relish
1/2 teaspoon lemon pepper
1 tablespoon lime juice
1 teaspoon chili powder
1/2 teaspoon pasilla chili powder
1/2 teaspoon lemon pepper
1/4 teaspoon cumin
1 tablespoon chopped shallot
1 teaspoon chopped jalapeno (optional)
1 teaspoon chipotle chili sauce (optional)

Steps:

  • Mix all ingredients together -- best when chilled an hour before you need it.

CHIPOTLE TARTAR SAUCE



Chipotle Tartar Sauce image

Provided by Marcela Valladolid

Categories     condiment

Time 5m

Yield 3/4 cup

Number Of Ingredients 7

1/2 cup mayonnaise
2 tablespoons chopped pickles or cornichons
1 tablespoon capers
1 tablespoon white wine vinegar
1 teaspoon grain mustard
1 teaspoon chipotle powder
Salt and freshly ground black pepper

Steps:

  • Put the mayonnaise, pickles, capers, vinegar, mustard, chipotle and some salt and pepper in a food processor and process until smooth. Reserve for serving.

More about "chicharrones fish tacos with chipotle tartar sauce recipes"

CHICHARRONES FISH TACOS WITH CHIPOTLE TARTAR SAUCE
Cooking Channel serves up this Chicharrones Fish Tacos with Chipotle Tartar Sauce recipe from Ingrid Hoffmann plus many other recipes at CookingChannelTV.com
From cookingchanneltv.cel28.sni.foodnetwork.com


CHIPOTLE TARTAR SAUCE RECIPES
2 cloves garlic, finely chopped: 1 to 2 chipotles in adobo sauce seeds removed, finely chopped: 3/4 cup mayonnaise: 1 scallion, white and light green parts only, finely chopped
From tfrecipes.com


CHICHARRONES FISH TACOS WITH CHIPOTLE TARTAR SAUCE RECIPE
Rate this Chicharrones Fish Tacos With Chipotle Tartar Sauce recipe with 2 garlic cloves, finely chopped, 1 -2 chipotle chile in adobo, seeded and finely chopped, 3/4 cup mayonnaise, 1 …
From recipeofhealth.com


CHICHARRONES FISH TACOS WITH CHIPOTLE TARTAR SAUCE RECIPES
2 cloves garlic, finely chopped: 1 to 2 chipotles in adobo sauce seeds removed, finely chopped: 3/4 cup mayonnaise: 1 scallion, white and light green parts only, finely chopped
From tfrecipes.com


CHICHARRONES FISH TACOS WITH CHIPOTLE TARTAR SAUCE RECIPES
The key to really great chicharron is to make sure that the fried fish is crispy and not greasy. You can add some avocado slices to each taco for a creamy, cool complement. Recipe courtesy of …
From menuofrecipes.com


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 …
From worldbestfishrecipes.blogspot.com


CHICHARRONES FISH TACOS WITH CHIPOTLE TARTAR SAUCE
Chicharrones are a popular snack in many Latin American countries and are typically made from fried pork rinds. In this recipe, we're giving a twist to the traditional chicharrones by using …
From mexican.101-recipes.com


CHICHARRONES FISH TACOS WITH CHIPOTLE TARTAR SAUCE
Dec 5, 2021 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 …
From fooddiez.com


CHICHARRONES FISH TACOS WITH CHIPOTLE TARTAR SAUCE
Chicharrones Fish Tacos With Chipotle Tartar Sauce With Mayonnaise, Garlic Cloves, Scallion, Chipotles In Adobo, Lime, Salt, Cod, Garlic Cloves, Coarse Salt, Worcestershire Sauce, …
From yummly.com


CHICHARRONES FISH TACOS WITH CHIPOTLE TARTAR SAUCE RECIPE
Ingredients 3/4 cup mayonnaise 2 garlic cloves, finely chopped 1 scallion, white and light green parts only, sliced 1 to 2 chipotles in adobo, seeds removed and finely chopped 1/2 lime, juiced …
From recipenode.com


CHICHARRONES FISH TACOS WITH CHIPOTLE TARTAR SAUCE
Tartar Sauce: 3/4 cup mayonnaise. 2 garlic cloves, finely chopped. 1 scallion, white and light green parts only, sliced. 1 to 2 chipotles in adobo, seeds removed and finely chopped
From cookingchanneltv.com


CHICHARRONES FISH TACOS WITH CHIPOTLE TARTAR SAUCE (INGRID …
Rate this Chicharrones Fish Tacos with Chipotle Tartar Sauce (Ingrid Hoffmann) recipe with 3/4 cup mayonnaise, 2 garlic cloves, finely chopped, 1 scallion, white and light green parts only, …
From recipeofhealth.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #main-dish     #seafood     #fish     #south-american

Related Search