Chicharrones Fish Tacos with Chipotle Tartar Sauce

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
• Salt
• 2 pounds skinless Pacific cod (or other firm, flaky white fish), cut into 1-inch chunks
• 4 garlic cloves
• 1 teaspoon coarse salt, plus additional for seasoning
• 2 tablespoons Worcestershire sauce
• Freshly ground black pepper
• 1 cup all-purpose flour
• Vegetable oil, for frying
• Salt
• 8 (8-inch) flour tortillas
• 1 cucumber, peeled, halved lengthwise, seeded, halved crosswise and sliced into 1/2-inch thick strips, for serving
• 2 cups arugula, stems removed, for serving
• 1 cup fresh cilantro leaves, for serving
• 1 ripe Hass avocado, halved, pitted, peeled, and sliced, for serving
• 2 oranges, zested, for serving
• Lime wedges, for serving

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