- 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 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.