Active time: 1 hr Start to finish: 1 hr

Makes 12 tacos, serving 4 to 6

INGREDIENTS

  • 6 cups plus 6 tablespoons canola or vegetable oil
  • 12 taco shells
  • 1 tablespoon fresh lime juice
  • 4 skinless, boneless red snapper fillets (2 lb), cut into 1-inch pieces
  • 6 scallions, chopped
  • 2 canned chipotle chiles in adobo, finely chopped
  • 3 cups arugula or watercress, torn into bite-size pieces
  • 3 cups avocado and tropical-fruit salsa

    DIRECTIONS

    Heat 6 cups oil in a deep large saucepan over moderately high heat until a deep-fat thermometer registers 375°F, then fry taco shells, 2 at a time, turning occasionally, until a shade darker, about 1 minute. Transfer to paper towels to drain and season with salt.


    Whisk together lime juice, 3 tablespoons oil, and salt and pepper to taste for dressing.


    Season fish with salt and pepper. Heat remaining 3 tablespoons oil in a large nonstick skillet over moderately high heat until hot but not smoking, then sauté scallions, stirring, 1 minute. Add fish and sauté, stirring occasionally, until just cooked through, about 3 minutes. Remove skillet from heat and gently toss fish with chipotles.

    Toss arugula with dressing and salt and pepper to taste.


    Fill taco shells with arugula, fish mixture, and salsa.