Smokey Fish Tacos with Chipotle Pimenton Tartar Sauce

Smokey Fish Tacos 

8-10 all natural white or yellow corn tortillas (depending how many people you are serving)

1 lb mild white thick fish such as halibut, sea bass, or grouper cut into bite-sized pieces

1 cup flour

1 tsp. garlic powder

1/2 tsp. onion powder

1 tsp. pimenton (smoked paprika)

1/4 tsp. ground chipotle chili powder or sauce

2 tbs. Worcestershire sauce

1/2 tsp. fresh ground pepper

1/2 tsp. salt or to taste

3-4 cups canola or vegetable oil for frying

Optional toppings:

Sliced ripe avocado

Shredded baby lettuce

Fresh cilantro

Diced onion

Lime juice

Tomatillo salsa 

In a bowl, season cut-up fish with a sprinkle of each of the spices (reserving the rest to season the flour) and add Worcestershire sauce. Let marinate for 10-20 minutes so flavors can sink in.

In a separate bowl, combine flour and remaining seasonings. Add the seasoned fish pieces to the flour and coat well. 

Have a baking sheet or large plate covered in paper towel so you can drain the fish once it is fried. Heat the oil over medium-high heat in a deep, wide pan (oil should be a couple inches deep and able to cover the fish). To test the oil, add a tiny pinch of flour - if it sizzles and bubbles immediately it is ready. Add the fish pieces a few at a time, taking care not to crowd the pan, you can fry the fish in batches if needed. Brown the fish pieces on each side - about 3 or 4 minutes - until it is crispy. Transfer cooked fish to the paper towel and sprinkle with a little salt while it is still hot.

Heat corn tortillas by wrapping them in a slightly damp kitchen towel and microwaving them for about 45 seconds to a minute until warm and pliable. Assemble tacos by spreading a thin layer of tartar sauce on the tortilla and stuffing with fish and condiments of your choice. Top with more tartar sauce and/or your favorite salsa. I served the tacos with a side of rice and black beans.

Chipotle Pimenton Tartar Sauce

1/2 cup light or low-fat mayonnaise

1/4 cup Mexican crema or low-fat sour cream

2 tbs. sweet pickle relish

1 clove garlic, minced 

1/2 tsp. pimenton (smoked paprika)

1/8th tsp. chipotle chili powder or sauce

Pinch of salt to taste, if needed

Combine all ingredients in a small bowl and mix thoroughly. The longer it sits, the stronger the flavor will develop. Can be made ahead. Also delicious as a vegetable dip or as a sandwich spread.