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habanero harvest snap fish tacos.

Harvest Snaps have been a favorite of mine, and Tyler’s, for years now. We taste tested a bag of the tomato basil lentil bean snaps at Sprouts (CA version of Fresh Thyme) and have been in love ever since. We have now tried every flavor and fight over who gets the last ones. We’re not great at sharing. When we lived in separate states I actually used to mail these in his care packages since he didn’t know anywhere selling them in Missouri. Luckily for him, I live here now and can find them in Target, Fresh Thyme, Whole Foods, etc. no problem.

 

So my love of Harvest Snaps made complete sense for this partnership. They sent me a bunch of different flavors to choose from to create a fun new recipe. Well, I tried to create about 4 different recipes and man did I butcher them. So bad. Not because of the snaps, but because my creative juices felt completely drained. But one day I was in Target and saw these black bean habanero flavor Harvest Snaps. And it hit me. Fish tacos, coated in these crisps, topped with an avocado fruit salsa. They are DELICIOUS. So here we are…spicy fish tacos perfect for the summer.

 

Harvest Snaps sponsored this post. However, the recipe and thoughts about the product are 100% my own and true!

 

 

 

 

Ingredients

 

Tacos

Avocado Fruit Salsa

  • 1 avocado, diced

  • 1 mango, diced

  • ½ cup pineapple, diced

  • ¼ cup red onion, diced

  • ½ lime

  • Pinch of salt and pepper

  • 1 habanero, deseeded and minced (optional)

  1. Start by making your avocado fruit salsa in a medium sized bowl. Add all ingredients to the bowl, including juice from half a lime. Stir and let sit.

  2. Next place ½ of the Black Bean Habanero Harvest Snaps into a food processor or blender. Pulse until fine crumbs form. Place in a medium bowl.

  3. Take tilapia onto a plate and cover with the juice from the remaining ½ lime. Sprinkle a bit of salt and pepper on each. Then dunk into the Harvest Snap crumbs.* Coat both sides.

  4. Heat the canola oil in a pan over medium heat. You don’t want the oil too hot or popping. Place fish in the oil and cook on one side for about 4 minutes, then flip and cook for another 4. Cut into the center to make sure it’s cooked thoroughly. Remove from stove stop.

  5. I charred my tortillas over a gas stove to get them heated, but you can do so in the microwave or in a pan on the stove. Just be careful if you light them over a fire or on the grill. Definitely don’t add oil if you are cooking over an open flame…please.

  6. Lay out tortillas, top with cut pieces of the tilapia, and avocado fruit salsa. Enjoy!

 

* The lime will act as the binder so you don’t need to add flour, eggs, etc. However, if you are looking for a full coating, you can definitely do it this way, it would just be a little less healthy or fresh tasting.

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