Crispy Snapper Tacos With Avocado And Tropical-Fruit Salsa
Serves: 2
Eloise Gerhold
1 January 1970
Based on User reviews:
42
Spice
54
Sweetness
52
Sourness
44
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
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
2
Transfer to paper towels to drain and season with salt
3
Whisk together lime juice, 3 tablespoons oil, and salt and pepper to taste for dressing
4
Season fish with salt and pepper
5
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
6
Add fish and sauté, stirring occasionally, until just cooked through, about 3 minutes
7
Remove skillet from heat and gently toss fish with chipotles
8
Toss arugula with dressing and salt and pepper to taste
9
Fill taco shells with arugula, fish mixture, and salsa
10
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
11
Transfer to paper towels to drain and season with salt
12
Whisk together lime juice, 3 tablespoons oil, and salt and pepper to taste for dressing
13
Season fish with salt and pepper
14
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
15
Add fish and sauté, stirring occasionally, until just cooked through, about 3 minutes
16
Remove skillet from heat and gently toss fish with chipotles
17
Toss arugula with dressing and salt and pepper to taste
18
Fill taco shells with arugula, fish mixture, and salsa