CRISPY SNAPPER TACOS WITH AVOCADO AND TROPICAL-FRUIT SALSA

Crispy Snapper Tacos with Avocado and Tropical-Fruit Salsa image

Provided by Lisa Ahier

Yield Makes 12 tacos, serving 4 to 6

Number Of Ingredients 8

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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

Steps:

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.