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
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 saute scallions, stirring, 1 minute. Add fish and saute, 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.
Makes 12 tacos, serving 4 to 6
Avocado and Tropical Fruit Salsa
2 cups finely diced tropical fruit such as kiwi, pineapple, mango, and papaya
2 California avocados, pitted, peeled, and cut into 1/4-inch dice
1/4 cup fresh cilantro, chopped
1/4 cup finely chopped red onion
1 fresh serrano or jalapeno chile, seeded and finely chopped
2 tablespoons fresh lime juice, or to taste
Gently toss together all ingredients with salt and pepper to taste.
Makes about 3 cups