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.