Crispy Seafood Tacos with Pineapple Tarragon Salsa
finely diced ripe pineapple
finely diced tomato
green onion, finely chopped
lime juice, divided
finely chopped fresh tarragon
each salt and pepper, divided
chipotle chili powder
Supreme Seafood Mix
canola oil, divided
small corn or flour tortillas, warmed
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.
Meanwhile, whisk egg white with cornstarch, chipotle powder and remaining lime juice until smooth. Coat seafood with egg white mixture; let stand 10 min.
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.
Divide lettuce among tortillas. Top with seafood and reserved salsa.
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