- 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
Directions
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.
Tip
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.
Nutrition Facts
- 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
