These Seared Scallop Tacos with Pineapple Salsa are served on corn tortillas with pickled red onions and a delicious cabbage slaw.
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.
- Avocado – make homemade guacamole or use a store-bought version.
- Garlic – fresh or jarred minced garlic would both work. You can also try using a bit of garlic salt, just make sure to leave out the rest of the work.
- Lime – fresh or bottled lime juice would both be good. Lemon juice will work in a pinch.
- Salt – to taste.
- 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 this recipe
- Make the guacamole and pineapple salsa.
- Sear the scallops.
- Heat up the tortillas.
- Assemble your tacos and enjoy!
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 great topping ideas:
- Lime wedges
- Pickled red onions
- Salsa or pico de gallo
- Sour cream
- Spicy mayo
Frequently Asked Questions
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.
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.
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 corn 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.
More taco recipes
- Cilantro Lime Chicken Tacos
- Cheesy Gordita Crunch Tacos (Taco Bell Copycat)
- Crockpot Chicken Tacos with Pineapple Salsa
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
- 1 tbsp olive oil
- 30 scallops
- 18 corn tortillas
- 2 cups red cabbage, thinly sliced
- 2 fresh jalapeno peppers, sliced
- 1 avocado
- 1 clove garlic minced
- 2 tsp lime juice
- 1/4 tsp salt
- 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
- Lime wedges
- pickled red onions
- Extra chopped cilantro
- sour cream
- Make guacamole by mashing avocados and mixing all ingredients under the guacamole heading together. Mix pineapple salsa ingredients together and set aside.
- 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 1 minute or so 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 other toppings. Serve and enjoy!