• Ingredients: 27
  • Serves: 12
  • Prep: 1 hr
  • Bake: 1 hr

Crispy snapper tacos with avocado and tropical-fruit salsa with canola or vegetable oil, taco shells, fresh lime juice, , scallions, chopped, canned chipotle chiles in adobo, finely chopped, , avocado and tropical-fruit salsa. To make this crispy snapper tacos with avocado and tropical-fruit salsa for 12 persons you will need 1 hr for preaparation and 1 hr for baking.

Ingredients

  • 6 cups plus 6 tbsps. canola or vegetable oil
  • 12 taco shells
  • 1 tbsp. fresh lime juice
  • 4 skinless, boneless red snapper fillets , cut into 1-inch pcs.
  • 6 scallions, chopped
  • 2 canned chipotle chiles in adobo, finely chopped
  • 3 cups arugula or watercress, torn into bite-size pcs.
  • 3 cups avocado and tropical-fruit salsa

For vinaigrette:

  • 1 cup vegetable oil
  • 2 cups firm white sandwich bread
  • 2 bunches spinach , stems discarded and leaves cut crosswise into 1/2-inch strips
  • 1 1/2 lb. red cabbage, finely shredded
  • 1/2 medium jícama , cut into very fine julienne
  • 3 medium raw beets, peeled and cut into very fine julienne
  • 1 medium red onion, halved lengthwise, very thinly sliced lengthwise, and soaked in cold water 20 minutes
  • 1/2 cup chopped candied citron or candied pineapple
  • 3/4 cup puffed amaranth seeds

For tomato-habañero sauce

For the tamarind anglaise

  • 1 cup heavy cream
  • 3 tbsps. sugar
  • 1/4 tsp. pure vanilla extract
  • 1/4 cup tamarind paste
  • 2 large egg yolks

For the orange caramel

To assemble dish

  • Special equipment: a 2- to 2 1/2-quart shallow flameproof casserole dish
  • Garnish: toasted pine nuts

Directions

  1. Step 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.

    For this step you will need

  2. Step 2 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.

    For this step you will need

  3. Step 3 Add fish and sauté, stirring occasionally, until just cooked through, about 3 minutes. Remove skillet from heat and gently toss fish with chipotles.

Nutrition information

Calories 3,534 Carbohydrates 36 g (12%)
Fat 359 g (553%) Protein 51 g (102%)
Saturated Fat 29 g (144%) Sodium 320 mg (13%)
Polyunsaturated Fat 102 g Fiber 4 g (15%)
Monounsaturated Fat 223 g Cholesterol 84 mg (28%)