These Seared Scallop Tacos with Pineapple Salsa are served on corn tortillas with pickled red onions and a delicious cabbage slaw.
Why You’ll Love This Recipe
- Easy to make: Most of this recipe is ingredient prep, which can be done ahead of time. The only real hands-on cooking you need to do is searing the scallops and assembling your tacos.
- Homemade pineapple salsa: The pineapple adds the perfect amount of sweetness to these tacos – and it’s so simple to make!
Ingredients and substitutions
- Olive oil – any neutral oil like grapeseed oil, canola oil or vegetable oil.
- Scallops – scallops are the star of this recipe but if you’re not a fan, feel free to use shrimp or another seafood.
- Corn tortillas – flour tortillas, hard shell tacos or lettuce wraps would be a great replacement.
- Red cabbage – a coleslaw mix or your favourite greens can be used in place of red cabbage.
- Jalapeno peppers – use pickled jalapeno peppers or remove the seeds to limit the heat of the peppers. Remove them altogether if you don’t like spice.
- Guacamole – use store bought guacamole to keep things simple or use avocados to make your own.
Pineapple salsa
- Pineapple – mango or peach would be a great replacement in this salsa.
- Red pepper – use green peppers or another bell pepper colour if you’re not able to use red bell peppers.
- Red onion – leave them out entirely or replace with yellow or white onions.
- Lime juice – fresh or bottled lime juice will both work.
- Cilantro – fresh parsley will also work in place of cilantro.
- Salt – to taste.
How to make scallop tacos
Step 1: Make the pineapple salsa.
Mix together the salsa ingredients, and slice up the cabbage and jalapeno.
Step 2: Sear the scallops.
Dry the scallops, season, then sear in a hot pan with olive oil for 1 min per side.
Step 3: Microwave the tortillas.
Step 4: Assemble your tacos and serve!
Spread each tortilla with a bit of guacamole, then add your scallops, toppings and salsa. Dig in!
The best taco toppings
You can mix and match your toppings to include whatever you’re craving. If you have extra veggies kicking around the fridge, this is also a great recipe to clear out your vegetable crisper with! Here are some yummy topping ideas:
- Lime wedges
- Fresh cilantro
- Salsa or pico de gallo
- Sour cream or lime crema
- Spicy mayo
- Sliced avocado or guacamole
Frequently Asked Questions
What fish makes the best tacos?
I love making these tacos with scallops – but if you’re not a fan of scallops or don’t have any on hand, you can also try using shrimp, mahi mahi, halibut or any other kind of fish.
How should the scallops be cooked?
The best way to cook the scallops for this recipe is to sear them in a frying pan over high heat for 1
minute per side.
Do you need to soak them first?
No, there’s no need to soak the scallops before cooking them. Dry them off with paper towels, season them, then sear them in a hot pan.
How do you make pineapple salsa?
Pineapple salsa might sound intimidating, but it’s actually so easy to make! All you have to do is mix together one cup of diced pineapple, one diced red pepper, one diced red onion, one tablespoon of lime juice, a third of a cup of chopped cilantro and half a teaspoon of salt.
Storing and reheating
You can store the leftover scallops in the fridge for up to 2 days and the taco toppings in the fridge for up to 5 days. To reheat the scallops, it’s best to reheat them in the oven or on a skillet. If you’re reheating them in the oven, stick them in there for 5-10 minutes at 350° Fahrenheit.
When you’re ready to enjoy the tacos the next day, warm up the tortillas and the scallops then assemble with the cold toppings.
Freezing the scallops
Since cooked scallops don’t have a long shelf life, you can freeze them for later! Transfer the cooked scallops into an airtight containers or freezer bag and store them in the freezer for 2-3 months. When you’re ready to enjoy them, heat them in the oven at 275° Fahrenheit directly from frozen until fully warmed.
Meal prep tools for this recipe
- Get these metal taco holders for easy assembly – they can be used to heat tacos into the oven too!
- Get your square glass meal prep bowls here for your leftovers.
Seared Scallop Tacos with Pineapple Salsa
Ingredients
- 1 tbsp olive oil
- 24 scallops
- 12 corn tortillas
- 2 cups red cabbage, thinly sliced
- 1 jalapeno pepper, sliced
- 1 cup store bought guacamole
Pineapple Salsa
- 1 cup pineapple diced (you can use canned, frozen or fresh – I used fresh in this recipe)
- 1 red pepper, diced
- 1 small red onion, diced
- 1 tbsp lime juice
- 1/3 cup cilantro, chopped
- 1/2 tsp salt
Instructions
- Mix pineapple salsa ingredients together and set aside, then slice red cabbage and jalapeno.
- Meanwhile, dry scallops using clean paper towel and season with salt and pepper. Heat olive oil in a medium-sized frying pan over high heat. Add scallops to pan once oil starts smoking, searing on either side for 1 minute (set a timer – you’ll thank me later!)
- While scallops are cooking, heat corn tortillas in the microwave for 30 seconds to 1 minute until soft and pliable.
- Remove scallops from heat onto a paper-towel lined plate. Spread each tortilla with a bit of guacamole, then top with red cabbage, scallops, pineapple salsa and jalapeno. Serve and enjoy!
Comments & Reviews
Brad Wigle says
Taco Tuesday- I made these tonight with a few changes but great idea and thanks for posting your recipes. I love the colors and the flavors. As is often said we eat with our eyes first! I posted the result on Instagram chef_wunderbar! I try to make food fun and delicious!
Taylor Stinson says
I’m so happy you enjoyed them 🙂
Lindsay | With Salt and Pepper says
So, we’re getting together to throw a Cinco de Mayo party, right??? Omg, you are killing it with all these mexi recipes!!! I’m drooling!