Janette's Tortilla Chip Snapper with Tequila-Mango

Name: Janette's Tortilla Chip Snapper with Tequila-Mango Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ripe mango, diced; 1 red bell pepper, diced; 2 plum tomatoes, diced; 1/2 cup crushed pineapple, strained; 1/2 cup orange juice; 1 tablespoon grated lime zest; 1 lime, juiced; 1 tablespoon tequila; 1 teaspoon minced fresh ginger; 1 tablespoon chopped fresh cilantro leaves; Salt and freshly ground pepper; 2 cups finely crushed baked tortilla chips; 1 teaspoon cayenne pepper; 1 tablespoon curry powder; 1 egg white; 2 dashes hot pepper sauce; Salt and freshly ground pepper; 2 tablespoons olive oil; 1/4 cup white wine; 4 (6-ounce) red snapper fillets

Servings: persons

1 ripe mango, diced
1 red bell pepper, diced
2 plum tomatoes, diced
1/2 cup crushed pineapple, strained
1/2 cup orange juice
1 tablespoon grated lime zest
1 lime, juiced
1 tablespoon tequila
1 teaspoon minced fresh ginger
1 tablespoon chopped fresh cilantro leaves
Salt and freshly ground pepper
2 cups finely crushed baked tortilla chips
1 teaspoon cayenne pepper
1 tablespoon curry powder
1 egg white
2 dashes hot pepper sauce
Salt and freshly ground pepper
2 tablespoons olive oil
1/4 cup white wine
4 (6-ounce) red snapper fillets

1
To make the salsa: Combine all ingredients in a small mixing bowl and let stand at least 20 minutes and up to 1 hour.
2
To make the snapper: Toss the tortilla chips with the cayenne and curry powder and spread on a large plate.
3
Whisk the egg white with the hot sauce and season with salt and pepper.
4
Heat the olive oil and wine in a large nonstick saute pan over medium-high heat.
5
Dip each fillet in the egg white, then dredge in the tortilla chip mixture and place in the pan.
6
Saute until crust is browned and fish is just cooked through, 4 to 5 minutes per side.
7
Divide the snapper among 4 plates and spoon salsa over the top.
8
Serve immediately.

189

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 ripe mango, diced, 1 red bell pepper, diced, 2 plum tomatoes, diced, 1/2 cup crushed pineapple, strained, and more.

Yes, Janette's Tortilla Chip Snapper with Tequila-Mango Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Janette's Tortilla Chip Snapper with Tequila-Mango Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions