Seared Scallop Tacos with Pineapple Salsa
These Seared Scallop Tacos with Pineapple Salsa are served on corn tortillas with guacamole, red cabbage and jalapenos.
Servings: 4 servings
Calories: 418kcal
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!
Notes
Use mango or peach for the salsa instead of pineapple.
If you don’t like scallops, use shrimp or another kind of seafood for these tacos.
Store scallops in the fridge for up to 2 days. Reheat in the oven for 5-10 minutes at 350° F.
Freeze the raw scallops for up to 3 months.
Nutrition
Calories: 418kcal | Carbohydrates: 57g | Protein: 18g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 22mg | Sodium: 699mg | Potassium: 909mg | Fiber: 12g | Sugar: 10g | Vitamin A: 1678IU | Vitamin C: 97mg | Calcium: 112mg | Iron: 2mg