Fish Tacos, Pineapple Salsa, Avocado & Corn Salsa

CRISPY SNAPPER TACOS WITH AVOCADO AND TROPICAL-FRUIT SALSA
6 cups plus 6 tablespoons canola or vegetable oil
12 taco shells
1 tablespoon fresh lime juice
4 skinless, boneless red snapper fillets (2 pounds), cut into 1-inch pieces
6 scallions, chopped
2 canned chipotle chilies in adobo, finely chopped
3 cups arugula or watercress, torn into bite-size pieces
3 cups avocado and tropical-fruit salsa

1. Heat six cups oil in a deep large saucepan over moderately high heat until a deep-fat thermometer registers 375 degrees, then fry taco shells, two at a time, turning occasionally, until a shade darker, about one minute. Transfer to paper towels to drain and season with salt.
2. Whisk together lime juice, 3 tablespoons oil, and salt and pepper to taste for dressing.
3. 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 saute scallions, stirring, 1 minute. Add fish and saute, stirring occasionally, until just cooked through, about 3 minutes. Remove skillet from heat and gently toss fish with chipotles.
4. Toss arugula with dressing and salt and pepper to taste.
5. Fill taco shells with arugula, fish mixture and salsa.
6. Makes 12 tacos, serving four to six.
   

TROPICAL FRUIT SALSA
2 cups 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 cup fresh cilantro, chopped
1/4 cup finely chopped red onion
1 fresh serrano or jalapeno chili, seeded and finely chopped
2 tablespoons fresh lime juice, or to taste Gently toss together all ingredients with salt and pepper to taste.
Makes about 3 cups of filling. Source: Gourmet, February 2000.

AVOCADO AND CORN SALSA TACO
1 ripe avocado, cut into 1/4 inch dice
2 to 3 tablespoons fresh lime juice
1 ripe red tomato, seeded and cut into 1/4-inch dice
1 ear sweet corn, shucked
1 scallion, both white and green parts, trimmed and finely chopped or 3 tablespoons diced sweet onion
1 to 2 jalapeno peppers or serrano peppers, seeded and minced (for a hotter salsa, leave the seeds in)
1/4 cup chopped fresh cilantro
Coarse salt (kosher or sea) and freshly ground black pepper

1. Place the avocado in the bottom of a nonreactive mixing bowl and gently toss it with 2 tablespoons of the lime juice. Spoon the tomato on top of the avocado.
2. Cut the kernels off the corn. The easiest way to do this is to lay the cob flat on a cutting board and remove the kernels using lengthwise strokes of a chef's knife. Add the corn kernels to the mixing bowl. The salsa can be prepared to this stage up to two hours ahead. Refrigerate it, covered.
3. Just before serving, add the jalapeno and cilantro to the mixing bowl and gently toss to mix. Taste for seasoning, adding more lime juice as necessary and season with salt and pepper to taste; the salsa should be highly seasoned.
4. Makes 2 to 3 cups. Source: "Indoor! Grilling" by Steven Raichlen (Workman, $18.95).

FRESH TUNA TACOS
1/3 cup sour cream
1/4 cup chopped red onion
3 tablespoons chopped cilantro
1 teaspoon minced canned chipotle chilies, see note
1 (8-ounce) tuna steak, cut into 3/4 inch pieces
1 tablespoon taco seasoning mix
1 tablespoon vegetable oil
4 taco shells

1. Mix first four ingredients in small bowl. Place tuna in medium bowl; sprinkle with taco seasoning. Heat oil in heavy medium skillet over medium-high heat. Add tuna. Saute to desired doneness, about three minutes for medium. Reduce heat to medium-low. Stir in sour cream mixture. Cook just until heated through, stirring frequently, about two minutes.
2. Heat taco shells in microwave 20 seconds. Fill taco shells with tuna mixture.
3. Makes 4 servings. Source: Bon Appetit magazine, March 2001.

PINEAPPLE SALSA FILLING
2 cups fresh pineapple cut into 1/2 inch cubes
3 tablespoons thinly slivered fresh mint or lemon verbena
1 to 2 jalapeno peppers (preferably red), seeded and minced (for a hotter salsa, leave the seeds in)
2 tablespoons fresh lime juice or more to taste
1 tablespoon light brown sugar or more to taste

1. Place the pineapple, mint, jalapeno, lime juice and brown sugar in a nonreactive mixing bowl, but don't mix them until five minutes before you are ready to serve. Taste for seasoning, adding more lime juice and/or brown sugar as necessary.
2. Variation: Slivered mint keeps this salsa in the realm of a salad. If you really want to push the limits, try substituting chopped fresh cilantro for the mint.
3. Makes about 2 cups. Source: "Indoor! Grilling" by Steven Raichlen (Workman, $18.95).