Chicharrones Fish Tacos with Chipotle Tartar Sauce

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Tartar Sauce:

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

Tacos:

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