Crumbed Snapper Tacos With Pineapple Pico De Gallo Salsa
Level up Taco Tuesday with these punchy crumbed snapper tacos.
Ingredients
- 8 Tortillas
- 160g baby rocket leaves
- ½ cup sour cream
- ½ bunch coriander, chopped; plus ½ bunch coriander, chopped extra
- 1 lime, cut into wedges
- 1½ cups pineapple, peeled, cored, finely diced
- ½ red onion, finely diced
- ¼ cup jarred jalapeno peppers, finely diced
- 1 lime, juiced
- 3 snapper fillets, sliced into long strips
- ¾ cup plain flour
- 1 Tbsp paprika
- 3 free range eggs, beaten
- 1 cup panko breadcrumbs
- Oil for shallow frying
Method
- To make salsa, combine pineapple, onion, jalapeño, 1/2 the coriander and lime juice in a small bowl and season to taste. Cover and refrigerate until ready to serve.
- Meanwhile, to crumb the snapper, place flour, 1 tsp salt, paprika, egg and breadcrumbs into three separate bowls.
- Toss snapper strips in flour mix, then egg, then panko crumbs. Fill a large non-stick frying pan with oil to approximately 2cm and place over medium- high heat. Cook fish, in batches, for 2 minutes on each side or until crisp and just cooked through. Drain on paper towel and season to taste with salt.
- Meanwhile, chargrill tortillas for 30 seconds each side.
- Fill tortillas with rocket and crumbed snapper. Top with salsa, sour cream and coriander. Fold in half and serve with lime wedges.
