Crispy Snapper Tacos with Avocado and Tropical-Fruit Salsa

1. 1

   Heat 6 cups oil in a deep large saucepan over moderately high heat until a deep-fat thermometer registers 375F, then fry taco shells, 2 at a time, turning occasionally, until a shade darker, about 1 minute.

2. 2

   Transfer to paper towels to drain and season with salt.

3. 3

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

4. 4

   Season fish with salt and pepper.

5. 5

   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.

6. 6

   Add fish and saute, stirring occasionally, until just cooked through, about 3 minutes.

7. 7

   Remove skillet from heat and gently toss fish with chipotles.

8. 8

   Toss arugula with dressing and salt and pepper to taste.

9. 9

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

* Per serving · 4 servings · Values may vary.