Fish Tacos with Chipotle Tartar

1. Combine all the tartar sauce ingredients in a small bowl, using salt to taste. Cover and refrigerate until ready to use. 2. Rinse the fish under cold water and pat dry with paper towel. Cut into 1 inch pieces and put in bowl with Worcestershire sauce, garlic and salt. Turn the fish to coat. Cover with plastic wrap and refrigerate for 20 minutes or up to 4 hours. 3. Place the flour in a shallow dish and toss the fish pieces in it, a few at a time, until evenly coated. Heat the oil in a large pot over medium- high heat. (to see if it is hot enough, place a small piece of bread in the oil; it should sizzle immediately)Carefully add a few pieces of fish at a time, shaking off excess flour before placing them in the oil. Fry until golden brown, 4-6 minutes; transfer to a paper-towel-lined plate. 4. Meanwhile, heat a medium skillet over medium-high heat. Add a tortilla and warm for 10-20 seconds on each side. Place on a plate and cover with a kitchen towel; repeat with remaining tortillas. 5. Spread a dollop of the chipotle tartar sauce over the warmed tortilla. Add a few pieces of cucumber and top with 3 or 4 pieces of fish, a few arugula and cilantro leaves and a little orange zest