Red Snapper Tacos with Pineapple Salsa
Red Snapper Tacos with Pineapple Salsa
Directions
- Heat oil in sauté pan. Season snapper on both sides and sauté in heated pan.
- Grill taco shells on one side.
- Combine salsa and slaw in a bowl. Dice fully cooked snapper and divide into 3 tacos.
- Spoon salsa in the bottom of the tacos. Fill tacos with snapper and salsa. Garnish with lemon and cilantro.
Ingredients
- 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
Chef Rich Smice - Corporate Executive Chef, Chef Consultant, Performance Foodservice - Thoms Proestler
