Blackened scallops are magic when tucked into warm tortillas and crowned with a peppy mango and avocado salsa. These sublime scallop tacos will be a welcomed addition to taco night.
Prep Time25mins
Cook Time5mins
Course: Main Course
Cuisine: American
Servings: 8tacos
Calories: 106kcal
Author: Abra Pappa, MS, CNS, LDN
Ingredients
1lb.scallops (small) (80-120 count)
1/2tsp.chili powder(I used Trader Joe's chili lime seasoning, but chili powder would work)
Remove the orange flesh from the pit and dice it into small squares. (Instructions included below)
Dice a piece of sweet raw onion to measure 1/4 cup.
Remove the seeds and membranes from jalapeño peppers and small dice 1/4 cup of pepper.
Choose a ripe avocado and cut it into similar-sized dice to the mango.
Chop 1/4 cup of fresh cilantro.
Juice 2 limes.
Combine all ingredients in a bowl, stir and salt to taste.
To Store Leftovers: Store all taco ingredients separately. Leftover will keep in an airtight container in the fridge for a maximum of two days. Scallops, Salsa and shredded cabbage should be stored in separate containers in the fridge.