Red Snapper Tacos with Pineapple Salsa


  1. Heat oil in sauté pan. Season snapper on both sides and sauté in heated pan.
  2. Grill taco shells on one side.
  3. Combine salsa and slaw in a bowl. Dice fully cooked snapper and divide into 3 tacos.
  4. Spoon salsa in the bottom of the tacos. Fill tacos with snapper and salsa. Garnish with lemon and cilantro.


  • 2 oz. broccoli slaw mix
  • 1 tsp. chorizo seasoning
  • 3 each Contigo® Tortilla(s), Flour 6-inch
  • 3 oz. Pineapple Salsa
  • 1 each red snapper