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