Crispy Seafood Tacos with Pineapple Tarragon Salsa

  • Prep Time: 10 min
  • Total Time: 40 min
  • Serves: 4

Ingredients

  • 1 cup finely diced ripe pineapple 250 mL
  • ½ cup finely diced tomato 125 mL
  • 1 green onion, finely chopped
  • 3 tbsp lime juice, divided 45 mL
  • 1 tbsp honey 15 mL
  • 2 tsp finely chopped fresh tarragon 10 mL
  • ¾ tsp each salt and pepper, divided 4 mL
  • 1 egg white
  • 2 tbsp cornstarch 30 mL
  • 2 tsp chipotle chili powder 10 mL
  • 1 lb Supreme Seafood Mix 500 g
  • 1/3 cup canola oil, divided 75 mL
  • 1 cup shredded lettuce 250 mL
  • 8 small corn or flour tortillas, warmed

Directions

  • Step 1

    In bowl, make salsa by tossing together pineapple, tomato, green onion, 2 tbsp (30 mL) lime juice, honey, tarragon and ¼ tsp (1 mL) each salt and pepper. Let stand at least 10 min. before serving.

  • Step 2

    Meanwhile, whisk egg white with cornstarch, chipotle powder and remaining lime juice until smooth. Coat seafood with egg white mixture; let stand 10 min.

  • Step 3

    Heat half the oil in large, non-stick skillet set over medium-high heat. Cook half the seafood at a time, 4 to 6 min. per batch, until golden brown and cooked through. Transfer to paper towel-lined plate; sprinkle with half the remaining salt and pepper. Heat remaining oil and repeat cooking and seasoning process with remaining seafood.

  • Step 4

    Divide lettuce among tortillas. Top with seafood and reserved salsa.

Tip

Substitute mint, basil or cilantro for tarragon.

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Nutrition Facts

  • Per serving (2 tacos)
  • Calories 440
  • Protein 22 g
  • Total fat 20 g
  • Sat fat 2 g
  • Cholesterol 70 mg
  • Carbohydrates 45 g
  • Fibre 4 g
  • Sugar 5 g
  • Sodium 640 mg