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!

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

In a mixing bowl, whisk together all-purpose flour, cornstarch, baking powder, garlic powder, smoked paprika, salt, and black pepper.

Step 4

Gradually add the chilled club soda to the dry mixture and whisk until the batter is smooth and slightly thick, resembling pancake batter.

Step 5

Heat the vegetable oil in a large, deep skillet or Dutch oven over medium-high heat (around 350°F/175°C).

Step 6

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.

Step 7

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.

Step 8

Lightly warm the corn tortillas in a dry skillet or directly over a gas flame until pliable.

Step 9

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.

Step 10

Serve with lime wedges on the side for squeezing over the tacos. Enjoy immediately!

Nutrition Facts

Serving size	(2897.0g)

Amount per serving	% Daily Value*
Calories	11335.8

Total Fat 1057.6g	0%
Saturated Fat 146.7g	0%
Polyunsaturated Fat 0.0g
Cholesterol 367.6mg	0%
Sodium 4327.1mg	0%
Total Carbohydrate 415.5g	0%
Dietary Fiber 51.6g	0%
Total Sugars 12.8g
Protein 152.9g	0%

Vitamin D 1000IU	0%
Calcium 563.4mg	0%
Iron 18.8mg	0%
Potassium 3204.4mg	0%

*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.

Source of Calories

Fat: 80.7%

Protein: 5.2%

Carbs: 14.1%