Crispy Seafood Tacos with Pineapple Tarragon Salsa

Prep Time: 10 minutes
Total Time: 40 minutes
Makes: 4

Ingredients

  1. 1 cup (250 mL) finely diced ripe pineapple
  2. ½ cup (125 mL) finely diced tomato
  3. 1 green onion, finely chopped
  4. 3 tbsp (45 mL) lime juice, divided
  5. 1 tbsp (15 mL) honey
  6. 2 tsp (10 mL) finely chopped fresh tarragon
  7. ¾ tsp (4 mL) each salt and pepper, divided
  8. 1 egg white
  9. 2 tbsp (30 mL) cornstarch
  10. 2 tsp (10 mL) chipotle chili powder
  11. 1 lb (500 g) Supreme Seafood Mix
  12. 1/3 cup (75 mL) canola oil, divided
  13. 1 cup (250 mL) shredded lettuce
  14. 8 small corn or flour tortillas, warmed

Method

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

Tip: Substitute mint, basil or cilantro for tarragon.