Scallop Tacos
These pretty tacos are sweet, spicy, and crunchy. Serve them with a pineapple and melon salad for a cooling contrast.
SERVES 4
INGREDIENTS
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 pound scallops
- ½ teaspoon salt
- 2 teaspoons chili powder
- ½ teaspoon cumin
- ¼ teaspoon red pepper flakes
- 8 taco shells
- 1 cup mango salsa
- 2 cups finely shredded cabbage
Preheat oven to 375°F. In a heavy skillet, heat olive oil over medium-high heat. Add onion; cook and stir until tender, about 4 to 5 minutes. Meanwhile, sprinkle scallops with a mixture of salt, chili powder, cumin, and red pepper flakes. Add to skillet; cook for 2 minutes, then turn scallops and cook until opaque, about 2 to 4 minutes.
While scallops are cooking, put taco shells on a baking sheet and heat in the oven until crisp, about 5 to 7 minutes. Combine mango salsa and cabbage in medium bowl.
Make tacos with cabbage mixture, heated taco shells, and scallop mixture and serve immediately.
Salsa
There are so many types of salsa available today. You can find mango salsa, black bean salsa, vegetable salsa, and plain old tomato salsa in any supermarket. They range in spiciness from mild to extra hot. Be sure to read labels carefully to make sure you're buying the flavor and heat intensity you want.
