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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.
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2
Transfer to paper towels to drain and season with salt.
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3
Whisk together lime juice, 3 tablespoons oil, and salt and pepper to taste for dressing.
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4
Season fish with salt and pepper.
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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.
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6
Add fish and saute, stirring occasionally, until just cooked through, about 3 minutes.
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7
Remove skillet from heat and gently toss fish with chipotles.
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8
Toss arugula with dressing and salt and pepper to taste.
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9
Fill taco shells with arugula, fish mixture, and salsa.
