Crispy Seafood Tacos with Pineapple Tarragon Salsa
Prep Time
Serves
Cooking Mode
1 cup finely diced ripe pineapple
½ cup finely diced tomato
1 green onion, finely chopped
3 tbsp lime juice, divided
1 tbsp honey
2 tsp finely chopped fresh tarragon
¾ tsp each salt and pepper, divided
1 egg white
2 tbsp cornstarch
2 tsp chipotle chili powder
1 lb Supreme Seafood Mix
⅓ cup canola oil, divided
1 cup shredded lettuce
8 small corn or flour tortillas, warmed
1 cup finely diced ripe pineapple
½ cup finely diced tomato
1 green onion, finely chopped
3 tbsp lime juice, divided
1 tbsp honey
2 tsp finely chopped fresh tarragon
¾ tsp each salt and pepper, divided
1 egg white
2 tbsp cornstarch
2 tsp chipotle chili powder
1 lb Supreme Seafood Mix
⅓ cup canola oil, divided
1 cup shredded lettuce
8 small corn or flour tortillas, warmed
Directions
1In 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.
2Meanwhile, whisk egg white with cornstarch, chipotle powder and remaining lime juice until smooth. Coat seafood with egg white mixture; let stand 10 min.
3Heat 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.
4Divide lettuce among tortillas. Top with seafood and reserved salsa.
Tips
1
Substitute mint, basil or cilantro for tarragon.
Disclaimer
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Personal Note
Personal Note
