Chicharrones Fish Tacos with Chipotle Tartar Sauce
Get ready to elevate your taco night with these irresistible Chicharrones Fish Tacos with Chipotle Tartar Sauce! Featuring lightly battered white fish fried to golden, crispy perfection, these tacos boast a delightfully crunchy texture that pairs beautifully with the creamy, smoky kick of homemade chipotle tartar sauce. Nestled in warm corn tortillas and topped with fresh shredded cabbage, fragrant cilantro, and a squeeze of zesty lime, this recipe balances bold flavors with vibrant, refreshing accompaniments. Perfect for seafood lovers and Taco Tuesday enthusiasts, these tacos are quick to prepare and ideal for any casual gathering. Whether you're craving restaurant-worthy street food at home or looking to impress dinner guests, these crispy fish tacos will be an instant favorite!
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Recipe Information
Ingredients
- 0.5 kilograms White fish fillets (e.g., cod or tilapia)
- 1 cup All-purpose flour
- 0.25 cup Cornstarch
- 1.5 teaspoons Baking powder
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Club soda (chilled)
- 4 cups Vegetable oil (for frying)
- 12 Corn tortillas
- 2 cups Cabbage (shredded)
- 0.5 cup Cilantro (chopped)
- 4 Lime wedges
- 0.5 cup Mayonnaise
- 1 tablespoon Chipotles in adobo sauce (minced)
- 2 tablespoons Pickles (diced)
- 1 tablespoon Lemon juice
Instructions
Prepare the chipotle tartar sauce: In a small bowl, mix mayonnaise, minced chipotles in adobo sauce, diced pickles, and lemon juice. Chill in the refrigerator while preparing the tacos.
Cut the fish fillets into small, taco-friendly pieces (about 2-inch strips) and pat them dry with paper towels. Season lightly with a pinch of salt and pepper.
In a mixing bowl, whisk together all-purpose flour, cornstarch, baking powder, garlic powder, smoked paprika, salt, and black pepper.
Gradually add the chilled club soda to the dry mixture and whisk until the batter is smooth and slightly thick, resembling pancake batter.
Heat the vegetable oil in a large, deep skillet or Dutch oven over medium-high heat (around 350°F/175°C).
Dip each piece of fish into the batter, ensuring it is fully coated, then carefully lower it into the hot oil. Fry in batches to avoid overcrowding the pan.
Cook the fish for 3-4 minutes per side or until golden brown and crispy. Remove and drain on a plate lined with paper towels.
Lightly warm the corn tortillas in a dry skillet or directly over a gas flame until pliable.
Assemble the tacos: Place a piece of crispy fish on a tortilla, top with shredded cabbage, a sprinkle of chopped cilantro, and a dollop of chipotle tartar sauce.
Serve with lime wedges on the side for squeezing over the tacos. Enjoy immediately!
Nutrition Facts
Calories |
11336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1057.6 g | 1356% | |
| Saturated Fat | 146.7 g | 733% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 368 mg | 123% | |
| Sodium | 4327 mg | 188% | |
| Total Carbohydrate | 415.5 g | 151% | |
| Dietary Fiber | 51.6 g | 184% | |
| Total Sugars | 12.8 g | ||
| Protein | 152.9 g | 306% | |
| Vitamin D | 25.0 mcg | 125% | |
| Calcium | 563 mg | 43% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 3204 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
