Recipe of the Day

chicharrones fish tacos with chipotle tartar sauce
For the tartar sauce 2 garlic cloves, finely chopped 1 to 2 chipotles en adobo, seeded and finely chopped 3/4 cup mayonnaise 1 scallion, white and light green part only, finely chopped 1 tablespoon lime juice Salt For the tacos 2 pounds skinless red snapper fillets (or other firm, flaky white fish) 2 tablespoons Worcestershire sauce 4 garlic cloves, finely minced 1 teaspoon salt 1/8 teaspoon freshly ground pepper 1 cup all-purpose flour 3 cups vegetable oil for frying, or more if necessary 8 8-inch flour tortillas 1 cucumber, peeled, seeded, and sliced into 1/2-inch thick long strips 6 ounces arugula, leaves 1 cup fresh cilantro leaves Zest of 2 oranges Lime wedges for serving