xiaoxl/recipe_data huggingface dataset:
Easy Pineapple-Coconut Squares


Ingredients:
butter, sugar, egg, flour, baking powder, butter, sugar, eggs, flaked coconut

Directions:
Set oven to 325 degrees.
Grease a 9-inch square pan.
In a mixing bowl, beat butter and sugar; beat in egg.
Combine flour and baking powder; stir into egg mixture.
Press lightly into a prepared baking dish.
Spread pineapple over crust; set aside.
For topping: In a mixing bowl, beat butter with sugar.
Beat in eggs, then stir in the coconut.
Spread over pineapple in the baking dish.
Bake for 30-35 mins, or until golden brown.
Spicy Lamb Patties
Category: meat-and-poultry
By CHEYENNIGANS

I was forced to create these when my favorite brand stopped making their lamb meatballs, which were a staple in my little food-obsessed world. They're even more scrumptious with a small side of plain yogurt with some mint and cumin stirred into it. Add rice or couscous and a green salad and you have a tasty, easy, somewhat elegant dinner! This recipe can also be used to make meatballs for frying, if you prefer.

Ingredients:
1 pound ground lamb
3  green onions, minced
4 cloves garlic, minced
1 tablespoon curry powder
1 teaspoon ground cumin
¼ teaspoon dried red pepper flakes
salt and pepper to taste

Directions:
Preheat the grill for high heat. In a bowl, mix the lamb, green onions, garlic, curry powder, cumin, red pepper, salt and pepper. Form into 4 patties. Lightly oil grill grate. Grill patties 5 minutes on each side, or until done.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 servings

Calories: 237.4
Fat: 15.8 g
Saturated fat: 6.4 g
Carbohydrates: 3.1 g
Sugars: 0.4 g
Dietary fiber: 1 g
Protein: 20.1 g
Cholesterol: 76 mg
Sodium: 140.2 mg
Caramel Rolls
Category: bread
By HungerGames12

This is my absolute favorite thing on earth! It's perfect for all holiday mornings!

Ingredients:
¾ cup water
2 tablespoons butter
2 cups white bread flour
2 tablespoons white sugar
1 ½ tablespoons nonfat dry milk powder
1 teaspoon fast-rising dry yeast
½ teaspoon salt
½ cup brown sugar
¼ cup light corn syrup
¼ cup butter
¼ cup chopped pecans  (Optional)
¼ cup butter, softened
½ teaspoon ground cinnamon

Directions:
Combine water, 2 tablespoons butter, bread flour, white sugar, milk powder, and yeast, in that order, in the bucket of a bread machine. Select the Dough cycle. Remove dough from the machine after the cycle is done, about 1 hour 45 minutes. Combine brown sugar, light corn syrup, and 1/4 cup butter in a saucepan over medium heat. Cook and stir until sugar is dissolved, about 3 minutes. Pour sauce into an 8-inch square baking pan. Sprinkle with pecans. Turn dough out onto a floured surface, punch it down, and roll into an 8x12-inch rectangle. Dot with 1/4 cup butter and sprinkle with cinnamon. Roll up and pinch seams together. Slice roll into 1 1/2-inch thick slices; place slices into the pan on top of the sauce. Set aside until doubled in size, about 1 hour. Preheat oven to 375 degrees F (190 degrees C). Bake rolls in the preheated oven until golden brown, 20 to 25 minutes. Cool in the pan for no more than 3 minutes; place a sheet of waxed paper on top of the pan and invert so that sauce and pecans are on top.

Prep time: 45 mins
Cook time: 23 mins
Total time: 3 hrs 56 mins
Yields: 12 rolls

Calories: 251.1
Fat: 11.8 g
Saturated fat: 6.3 g
Carbohydrates: 33.9 g
Sugars: 13.5 g
Dietary fiber: 0.9 g
Protein: 3.5 g
Cholesterol: 25.6 mg
Sodium: 177.8 mg
Just Like Hellmans Mayonnaise - Copycat - Clone


Ingredients:
egg, dry mustard, salt, cayenne pepper, white vinegar

Directions:
Place egg, mustard, salt, cayenne pepper and 1/4 cup oil in blender and blend on low.
While the machine is blending, SLOWLY pour in another 1/2 cup oil.
You may have to stop and scrape down the mayo.
Add the lemon juice/vinegar and the remaining 1/2 cup oil.
Blend until well combined.
Citrus Glazed Barbecued Pork Loin


Ingredients:
canola oil, onion, garlic, chipotle pepper, arbol chile, cracked black pepper, Worcestershire sauce, barbecue sauce, lemons, kosher salt, olive oil, kosher salt, cracked black pepper

Directions:
Preheat oven to 350 degrees.
In a small saucepot add canola oil and saute onions and garlic until translucent.
Add chipotle and arbol chilies and continue to cook until chiles start to toast.
Add cracked black pepper and deglaze with Worcestershire sauce and orange juice; reduce until starts to thicken.
Then add in your favorite barbecue sauce, reduce to low heat, and simmer for about 15 minutes.
Season with hot sauce, lemon juice and to taste with salt.  Strain barbecue sauce and set aside.
On a large sheet pan rub the pork loin with olive oil and season with salt and cracked pepper.
Roast in a 350 degree oven (basting with the citrus glaze about every 15 minutes] until the internal temperature is about 140 degrees.
Remove from oven and let meat set for about 5 minutes, slice, and enjoy!
Get Moving Juice (Carrot, Apple and Ginger)


Ingredients:
carrots, apple

Directions:
Top, tail and wash carrots. If using baby carrots, rinse.
Rinse and remove core of apple. Cut into pieces.
Cut 1" fresh ginger and then slice into a few smaller pieces.
Turn juicer on, combine bits of ingredients together through juicer chute to make juice.
Orange and Almond Spanish Cake


Ingredients:
eggs, caster sugar, oranges, oranges, lemons, cinnamon stick, caster sugar

Directions:
Preheat the oven to 180 C or 350 F.
Line a 23 cm spring-form tin on the bottom and sides with greaseproof paper.
Keeping 1 tbsp of caster sugar aside for later, mix the egg yolks and sugar together until pale.
Then add the almonds and zest.
Beat the egg whites and remaining tablespoon of sugar until stiff.
Carefully fold into the sugar-egg mixture, trying not to knock the air out of the whites.
The egg yolk/sugar mixture will seem quite stiff at first, but keep folding in the egg whites and it will soon loosen up.
Gently ease the batter into the lined tin.
Place on the middle shelf of your oven and bake for 60-70 minutes until it is golden on top and firm to touch.
While the torte is in the oven, make the syrup by placing the orange juice, lemon juice and cinnamon in a saucepan with a handful of sugar.
Bring to a gentle boil and simmer for about five minutes.
Taste.
The syrup should be quite tart.
Cool and place in the fridge.
When the torte is ready, remove from the oven and cool completely on a rack before opening the springform tin.
Transfer to a plate and pierce four small holes in the top of the cake.
Pour half the syrup over the top and serve with the rest of the syrup on the side.
If you are making the cake ahead of time, I usually wait until a few hours before serving to pour the syrup over.
Fake Potato/Rutabaga Salad (Low Carb)


Ingredients:
hard-boiled eggs, mayonnaise, yellow mustard, onion, celery

Directions:
Place the cubed rutabaga in a sauce pan and cover with water.  Bring to a boil and continue boiling on medium high heat for 15 minutes or until tender when pricked with a fork.
Drain rutabagas and set aside to cool.  In a seperate bowl, mix all of the rest of the ingredients together.
Add 3/4 of the rutabagas to the bowl of the mayo mixture.
Mash the remaining 1/4 of the rutabagas with a fork or potato masher and fold into the salad.
Cover and chill for at least 15 minutes.
Enjoy!
Banana Curry. (Vegetarian.)


Ingredients:
red onions, butter, curry powder, cooking apples, red chile, sultanas, wine vinegar, salt, water, bananas, rice, hard-boiled eggs

Directions:
Brown the onion in the butter, then add the curry powder and fry for for a few more minutes.
Add the remaining ingredients, except for the bananas, cover the pan and simmer for 10 minutes.
Halve the bananas, and pack them down into the sauce, and continue to simmer with the lid on till be bananas become soft, (about 5 minutes].
Serve on a bed of rice, garnished with the hard boild eggs.
Bacon Dip


Ingredients:
low fat cottage cheese, reduced-fat sour cream, light cream cheese, bacon

Directions:
Beat cottage cheese with mixer until smooth.  As an alternate method, the cottage cheese can be pureed in a blender.
Combine sour cream, cream cheese, and pureed cottage cheese in large mixer bowl.
Mix first on low and then on medium until thoroughly creamed together.  Scrape sides of bowl as needed.
At low speed, slowly add Claud's sauce and then shredded bacon.  Mix until well combined, scraping bowl as needed.
Refrigerate several hours (preferably overnight].  Stir briefly by hand before serving with chips or crackers.
Lemon Pudding Cake W Mixed Berries and Powdered Sugar Glaze


Ingredients:
instant lemon pudding mix, Jello Instant Vanilla Pudding Mix, eggs, canola oil, water, frozen mixed berries, powdered sugar, milk

Directions:
Pre-heat oven to 325 degrees.  Grease and flour a 12 cup bundt pan.
Pour sliced almonds in the bottom of the bundt pan.
Combine all cake ingredients, except for berries, in a large mixing bowl.  Blend, with mixer on medium, for 2 minutes.
Fold in thawed berries.
Pour mixture into bundt pan over the almonds.
Bake for 1 hour at 325 degrees. Remove from oven and cool for 5-10 minutes.  Invert onto cake plate.
For glaze, combine powdered sugar and milk, using more or less milk to get to desired consistency.  Drizzle over cooled cake.
Asian Coleslaw


Ingredients:
napa cabbage, cucumber, shallots, rice vinegar, brown sugar

Directions:
"Combine all in a bowl."
Mehelbe Brown Eye


Ingredients:
milk, sugar, instant coffee powder

Directions:
1- Mix the melted starch, milk & the sugar together well, then keep stirring it with low heat till it solidify.
2- Mix the Strawberry Jam with the nuts & 1/2 tablespoon of the coffee dust.
3- Put the Mehelbe inside a cup then add in the middle the mix of the Jam, Coffee & nuts in the center on the cup then garnish with the coffee dust.
Crawfish Etouffee


Ingredients:
butter, margarine, flour, onion, green bell pepper, garlic, crayfish tail, fresh parsley, scallion top, cayenne pepper, white rice

Directions:
Make roux of flour and butter in a heavy skillet, and stir until blended.
Cook over medium heat, stirring regularly, until dark blonde in color, about 10 minutes.
Add chopped onion, garlic and green pepper, and cook until vegetables are almost tender, about 5 minutes.
Add crawfish fat, and cook for about 10 minutes, stirring occasionally.
Optionally, a little water can be added to thin mixture at this point.
Add crawfish tails, cover, and simmer for 15-20 minutes, stirring occasionally.
Add salt, pepper and cayenne pepper to taste.
Add green onion tops and parsley, and simmer for about 15 minutes.
Serve over hot cooked rice.
White Crepes


Ingredients:
milk, all-purpose flour, salt

Directions:
"Pour all ingredients in blender and blend until are well combined. Heat a non stick skillet. When it's well heated grease with a butter using a paper. Spread 2 tbsp of the batter and grill about 1 minute or until the ends of the crepe comes away of the skillet. Turn the crepe on the other side and grill 1 more minute. Repeat until all batter finish, greasing the skillet before every new crepe."
Cheesy Catfish Chowder
Category: soups-stews-and-chili
By VRKATHYV

We have a large pond in our back yard which has many nice catfish so I am always trying to come up with new ways to fix it. This is one of our favorites.

Ingredients:
2 tablespoons butter
½ small onion, chopped
1 (14 ounce) can chicken broth
1 cup water
½ cup chopped celery
1 cup sliced baby carrots
2 medium potatoes, cubed
3 cups milk, divided
⅓ cup cake flour
1 teaspoon celery salt
1 teaspoon salt
½ teaspoon ground black pepper
1 ½ pounds catfish fillets, cut into 1 inch pieces
1 ½ cups shredded Cheddar cheese

Directions:
In a Dutch oven over medium heat, melt butter and saute the onion until tender. Pour in chicken broth and water. Mix in celery, carrots, and potatoes. Cook 10 minutes, stirring occasionally, until vegetables are tender. In a small bowl, whisk together 1 1/2 cups milk and cake flour. Mix into the Dutch oven. Mix remaining milk, celery salt, salt, and pepper into the Dutch oven. Stirring occasionally, continue cooking the mixture about 10 minutes, until thickened. Stir catfish into the mixture, and cook 5 minutes, or until fish is easily flaked with a fork. Mix in Cheddar cheese, and cook another 5 minutes, until melted.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 8 servings

Calories: 347.3
Fat: 18.5 g
Saturated fat: 9 g
Carbohydrates: 20.9 g
Sugars: 6.2 g
Dietary fiber: 2 g
Protein: 23.6 g
Cholesterol: 78.4 mg
Sodium: 968.2 mg
Red Lobster Crab Cakes


Ingredients:
garlic, onion, celery, mayonnaise, egg, salt, pepper, Dijon mustard, lump crabmeat

Directions:
In a large bowl combine all ingredients, except crab meat and bread crumbs.
Using gloved hands, gently mix in crab meat, then add bread crumbs.
Spread a thin layer of plain bread crumbs on your work surface.
Form crab mixture into equal balls, approximately two inches in diameter.
Place on crumbs, gently flatten the balls of crab mixture & round the edges. Form the cakes about one-half inch thick & three inches round.
Refrigerate.
In a sauté pan heat 2 tablespoons of oil.
Gently slide in two crab cakes at a time.
Brown on one side approximately two-to-three minutes. Turn and brown the other side.
Turn down heat and simmer crab cakes another 5-8 minutes.
Beef Stir-Fry with Peanut Sauce
Category: world-cuisine
By LBUHL

This versatile recipe can adapt to whatever vegetables you have on hand. The key is to make sure you have all the vegetables chopped beforehand, and the sauce ready to go as well. Serve immediately over hot cooked brown rice.

Ingredients:
¼ cup rice vinegar
3 tablespoons soy sauce
2 tablespoons peanut butter
1 tablespoon peanut oil
1 tablespoon chile-garlic sauce (such as Sriracha®)
1 teaspoon sesame oil
¼ cup cold water
1 tablespoon cornstarch
1 tablespoon peanut oil
¾ pound beef flank steak, thinly sliced
1 tablespoon peanut oil
2  carrots, cut into strips
1  green bell pepper, cut into strips
1 cup mushrooms, sliced
1 cup broccoli florets
1 bunch green onions, sliced
2 cloves garlic, minced
1 tablespoon minced fresh ginger

Directions:
Whisk vinegar, soy sauce, peanut butter, 1 tablespoon peanut oil, chile sauce, and sesame oil together in a bowl until smooth. Whisk water and cornstarch together in a small bowl until the cornstarch is dissolved. Heat 1 tablespoon peanut oil in a large skillet until smoking. Cook and stir beef in hot oil until browned, about 3 minutes. Remove beef with a slotted spoon to a plate lined with paper towel. Add 1 tablespoon peanut oil to the drippings remaining in the skillet and heat until near smoking. Cook and stir carrots, bell pepper, mushrooms, broccoli, green onions, garlic, and ginger in the drippings and oil mixture until the vegetables are tender, about 4 minutes. Return beef to skillet. Reduce heat to medium-low. Clear a space in the center of the beef and vegetables. Pour vinegar mixture and cornstarch mixture into the cleared space; stir together for a few seconds, then toss with vegetables and beef. Place a cover on the skillet and cook until sauce thickens and sticks to vegetables, about 5 minutes.

Prep time: 25 mins
Cook time: 15 mins
Total time: 40 mins
Yields: 4 servings

Calories: 314
Fat: 21.9 g
Saturated fat: 5.4 g
Carbohydrates: 16.2 g
Sugars: 5.2 g
Dietary fiber: 4.4 g
Protein: 15.9 g
Cholesterol: 26.6 mg
Sodium: 939.2 mg
Chocolate Trifle


Ingredients:
milk, instant chocolate pudding mix, heavy cream, powdered sugar, vanilla

Directions:
Bake brownies, cool and cut into 1-inch cubes; Crush toffee bars.
Beat milk and pudding mixes in a large bowl with wire whisk for 2 minutes, or until blended.
Beat heavy cream, powdered sugar and vanilla in a metal bowl on Medium-High until fluffy and firm.
Place half of the brownies in a (2-qt serving or trifle] bowl.
Top with layers, half of the pudding, half of the whipped cream and half of the crushed toffee bars. Repeat the layers.
Refrigerate at least 1 hour.  Store leftovers in refrigerator.
Lolah's Chicken Adobo
Category: world-cuisine
By foodelicious

My Filipino Mom taught me how to make this traditional dish following the recipe her mother taught her. And though I've made a couple of changes, I guarantee they're Mom-approved. 'Lolah' is 'Grandma' in the Philippines, in case you were wondering. Serve over steamed rice.

Ingredients:
3 tablespoons vegetable oil
3 pounds boneless, skinless chicken thighs, rinsed and patted dry
6 cloves garlic, peeled and thinly sliced
½ cup soy sauce
½ cup apple cider vinegar
½ cup water
2 tablespoons pickling spice, wrapped in cheesecloth

Directions:
Heat oil in a large pot over medium heat until oil is shimmering. Cook garlic in oil for no more than 30 seconds. Add all of the chicken to the pot; cook, stirring frequently, until chicken is white all over. Do not brown. Pour in soy sauce, vinegar, and water, and add the pickling spice. Make sure the spice ball is submerged. Bring to a boil, reduce heat to simmer, and place lid on pot so that some steam can escape. Simmer for 1 hour, or until chicken is very tender.

Prep time: 10 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 20 mins
Yields: 8 servings

Calories: 265.1
Fat: 11.8 g
Saturated fat: 2.5 g
Carbohydrates: 2.6 g
Sugars: 0.4 g
Dietary fiber: 0.2 g
Protein: 34.6 g
Cholesterol: 141.3 mg
Sodium: 1049.9 mg
Ruth's Chris Steak House Creamed Spinach


Ingredients:
butter, all-purpose flour, onion, bay leaf, clove, fresh spinach

Directions:
Melt 4 tablespoons butter in heavy medium saucepan over medium heat.
Add flour and stir until light golden, about 7 minutes.
Stir in onion, bay leaf and clove.
Gradually whisk in milk.
Whisk until mixture boils and thickens, about 10 minutes.
Reduce heat to low and simmer 5 minutes longer, whisking frequently (sauce will be very thick].
Remove bay leaf and whole clove.
Cook spinach in large pot of boiling water just until wilted and tender, about 2 minutes.
Drain.
Transfer spinach to bowl filled with ice water to cool.
Drain well.
Roll up spinach in kitchen towl and squeeze out as much liquid as possible.
Transfer spinach to processor and finely chop.
Add spinach to warm sauce, simmer over low heat until spinach is heated through, stirring often, about 5 minutes.
Stir in remaining 2 tablespoons of butter.
Season to taste with salt and pepper and serve.
Virginia Fudge


Ingredients:
white sugar, brown sugar, milk, salt

Directions:
Put ingredients into saucepan., Stir 2 to 3 minutes to blend thoroughly before starting to cook., Cook slowly stirring constantly., Wash sides of kettle down with mixture and continue to cook at 226 degrees., Pour out on marble and cool., When cool beat until creamy., Flavor with a teaspoon of vanilla., Shape into rolls and slice to serve.
Easy Candied Pecans


Ingredients:
water, vanilla, kosher salt, pecan halves

Directions:
Combine coconut sugar, water, vanilla, and salt in a bowl. Set aside.
Toast pecans for 2-3 minutes in a saucepan over medium heat, stirring to prevent burning. Stir until you smell a beautiful nutty aroma!
Quickly drizzle the sugar water mixture into the pan, stirring the nuts to coat. Stir constantly for about 15 seconds and then immediately remove from heat so they don't burn.
Spread the pecans on a piece of parchment to cool.
Serve!
Slow-Roasted Lemon-Soy-Honey Pork Shoulder


Ingredients:
fresh lemon juice, garlic cloves, kosher salt, low sodium soy sauce, honey

Directions:
Arrange the pork in an enamel, glass, clay, or stainless-steel baking dish, fat-side up. Using the tip of a sharp knife, score the fat in a crosshatch pattern.
In a medium bowl, whisk the lemon juice and orange juice with the garlic, salt, 1 tablespoon of the soy sauce, and the oil until the salt dissolves. Pour the marinade over the pork and rub it into the meat.
Refrigerate 24 to 36 hours, turning the pork a few times. Bring the pork to room temperature for one to two hours, and then preheat the oven to 300 degrees F.
Wipe marinade and garlic bits off the pork and discard any excess marinade. Set the pork in a roasting pan fat-side up.
Roast for three hours; use a spoon to baste the pork with its juices. Roast for another three to four hours, basting every hour or so, until the pork pulls apart easily and an instant-read thermometer inserted into the thickest part registers at least 180 degrees F.
Increase the oven temperature to 400 degrees F. In a small bowl, mix the honey with the remaining 2 tablespoons of soy sauce and brush it all over the pork. Roast for about five minutes. Brush the pork again and roast for five to seven more minutes, until the fat is deeply browned and crisp.
Let the roast stand for 30 minutes before serving, covered loosely with foil. Slice or use tongs to pull the meat to serve.
Cheesy Vegetable Chowder


Ingredients:
onion, garlic clove, celery, carrot, potato, chicken broth, whole kernel corn, butter, flour, milk, prepared mustard, white pepper, paprika, diced pimentos, cheddar cheese

Directions:
Combine first 6 ingredients in a large Dutch oven; bring to a boil.  Cover, reduce heat, and simmer 15 to 20 minutes or until potatoes are tender.  Stir in corn; remove from heat.
Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth.  Cook 1 minute, stirring constantly.  Gradually add milk; cook until thickened and bubbly.  Stir in remaining ingredients.  Cook just until cheese melts, stirring constantly.  Gradually stir cheese mixture into vegetable mixture. (If adding crab, add now.]  Cook over medium heat, stirring constantly until thoroughly heated.  Serve immediately.
Decadent Holiday Chocolate Torte


Ingredients:
eggs, cream of tartar, sugar, butter, margarine, vanilla extract, all-purpose flour, water, pecans

Directions:
Heat oven to 350°F Line bottom and sides of 9-inch springform pan with foil; grease foil.
In small bowl, beat egg whites and cream of tartar until soft peaks form. In large bowl, beat egg yolks, sugar, melted butter and vanilla until well blended. Add flour, cocoa and water; stir in pecans. Gradually fold reserved egg white mixture into chocolate mixture; spread into prepared pan.
Bake 45 to 55 minutes or until firm to touch; cool completely in pan on wire rack. Invert onto serving plate; remove foil. Cover; refrigerate. Prepare SEMI-SWEET GLAZE. Spread top and sides of torte with prepared glaze. Cover; refrigerate. Garnish top of torte as desired.
SEMI-SWEET GLAZE: In a small bowl, place 1 cup Hershey's semi-sweet chips and 1/3 cup whipping cream. Microwave at HIGH (100%] 30 seconds; stir until smooth. Use immediately.
Chicharrones Fish Tacos With Chipotle Tartar Sauce


Ingredients:
garlic cloves, chipotle chile in adobo, mayonnaise, scallion, lime juice, salt, red snapper fillets, Worcestershire sauce, garlic cloves, salt, fresh ground black pepper, all-purpose flour, flour tortillas, cucumber, arugula leaves, cilantro leaf, oranges, zest of, lime wedge

Directions:
Tartar Sauce:
Combine all of the sauce ingredients in a bowl and mix well. Adjust the salt to taste. Cover with plastic wrap and refrigerate until ready to use.
Tacos:
Rinse the fish under cold running water and pat dry with paper towels. Cut the fish into 1 inch cubes and put in a large bowl. Add the Worcestershire sauce, garlic, salt and pepper and turn the fish carefully to coat. Cover with plastic wrap and refrigerate at least 20 minutes or up to 4 hours.
Put the flour on a plaate and toss the fish pieces in it a few at a time, until they are all evenly coated.
Heat the vegetable oil in a large pot over medium-high heat to 375 degrees F. Carefully add a few pieces of the fish at a time, shaking off any excess flour before placing them into the oil. Fry until the fish pieces are golden brown all over, about 4-6 minutes. Then transfer them to a paper towel lined plate to drain.
Meanwhile, heat a medium skillet over medium-high heat. Add a tortilla and warm for 10-15 seconds. Flip the tortilla and warm until it is pliant and heated through, another 10-20 seconds. Place on a plate and cover with a towel to keep them warm. Repeat with the remaining tortillas.
Spread a dollop of the chipotle tartar sauce onto a warmed tortilla. Add a few strips of cucumber and top with 3 or 4 pieces of fish. Cover with a few arugula leaves and cilantro leaves and a sprinkling of the orange zest. Serve with more chipotle tartar sauce and the lime wedges on the side. Enjoy!