A HEALTHY TACO

CRACKLING FISH TACOS WITH TARTAR SAUCE

TARTAR SAUCE

INGREDIENTS

2 CLOVES GARLIC FINELY CHOPPED

¾ CUP MAYONNAISE

1 SCALLION, WHITE AND LIGHT GREEN PARTS ONLY, FINELY CHOPPED

1 TABLESPOON FRESH LIME JUICE

SALT

PEPPER

TACOS

2 POUNDS SKINLESS RED SNAPPER FILLETS (OR OTHER FIRM, FLAKY WHITE FISH)

2 TABLESPOONS WORCESTERSHIRE SAUCE

4 CLOVES OF GARLIC MINCED

1 TEASPOON SALT

½ 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 ½ INCH PIECES

2 CUPS ARUGULA LEAVES

1 CUP OF FRESH CILANTRO

ZEST OF 2 ORANGES

LIME WEDGES FOR SERVICE

DIRECTIONS

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 P 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 IS 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 MINUTE, TRANSFER TO A PAPER TOWEL LINED PLATE.

MEANWHILE HEAT A MEDIUM SKILLET OVER MEDIUM HIGH HEAT.  ADD A TORTILLA AND WARM FOR 1- 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 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.