Crispy Snapper Tacos with Avocado and Tropical Fruit Salsa Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 6 C. plus 6 T. canola or vegetable oil
12 taco shells
1 T. 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 C. arugula or watercress, torn into bite-size pieces
Avocado and Tropical Fruit Salsa:
2 C. 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 C. fresh cilantro, chopped
1/4 C. finely chopped red onion
1 fresh serrano or jalapeño chile, seeded and finely chopped
2 T. fresh lime juice to taste
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Directions: |
Directions:Gently toss together all ingredients for Avocado and Tropical Fruit Salsa with salt and pepper to taste. Set aside.
Heat 6 C. 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 T. oil, and salt and pepper to taste for dressing.
Season fish with salt and pepper. Heat remaining 3 T. 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. |
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Number Of
Servings: |
Number Of
Servings:12 Tacos, Serving 4-6 |
Preparation
Time: |
Preparation
Time:1 hour |
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