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Chicharrones Fish Tacos With Chipotle Tartar Sauce Recipe

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

3/4 cup mayonnaise

1 scallion, white and light green parts only, sliced

Freshly ground black pepper

1 cucumber, peeled, halved lengthwise, seeded, halved crosswise and sliced into 1/2-inch thick strips, for serving

1 cup fresh cilantro leaves, for serving

1 to 2 chipotles in adobo, seeds removed and finely chopped

2 cups arugula, stems removed, for serving

2 garlic cloves, finely chopped

2 pounds skinless Pacific cod (or other firm, flaky white fish), cut into 1-inch chunks

2 oranges, zested, for serving

Lime wedges, for serving

Vegetable oil, for frying

1 cup all-purpose flour

8 (8-inch) flour tortillas

1 teaspoon coarse salt, plus additional for seasoning

1 ripe Hass avocado, halved, pitted, peeled, and sliced, for serving

4 garlic cloves


2 tablespoons Worcestershire sauce

1/2 lime, juiced

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