Active Time

　　1 hr

　　Total Time

　　1 hr

　　

Ingredients

Makes 12 tacos, serving 4 to 6

　　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

　　

Step 1

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.

　　

Step 2

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

　　

Step 3

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.

　　

Step 4

Toss arugula with dressing and salt and pepper to taste.

　　

Step 5

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