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Prep Time
10 mins
Total Time
40 mins
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

Method

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.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (2 tacos)
Calories:
440
Fat:
20 g
Saturated Fat:
2 g
Carbs:
45 g
Fibre:
4 g
Sugar:
5 g
Cholesterol:
70 mg
Protein:
22 g
Sodium:
640 mg