Crispy Seafood Tacos with Pineapple Tarragon Salsa
Makes
Serves: 4
Level
very easy
Prep Time
10
Total Time
40
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.
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