Happy Sunday! Where has the weekend gone? I can’t believe tomorrow is Monday already!
It’s Taco Sunday tonight at my house! I made scallop tacos. It’s funny because a few years back I wouldn’t touch a fish or shrimp taco. I fully believed that tacos were meant for steak or chicken. It wasn’t that I didn’t like shrimp or fish because I love both those things. I just thought it was weird to put that on a taco. Fast forward a few years later and I love them! I make shrimp tacos often but today I wanted to try something out of the box. That is where scallop tacos came from. Scallops have a mild sweet flavor and I thought it would pair well with certain flavors in a taco. Check out the recipe and give it a try. It’s a good take on a taco and great for a dinner party. It’s sure to wow your guest and make a lasting impression with this elevated taco dish.
Scallop Tacos with Avocado Cilantro Crema
16 sea scallops, rinsed
1 T low sodium taco seasoning
1/2 T olive oil
1/2 small red onion, thinly sliced
1/4 cup queso fresco, crumbled or chopped small
4 tortillas, taco size
Avocado Cilantro Crema
1 ripe avocado
1/4 cup + 1 T light sour cream
1 bunch cilantro
2 limes, juiced
1 jalapeño, seeds removed (keep seeds in if you want a spicier taste)
1 T milk
1 t salt (more to taste)
Directions: In a blender or a food processor add all ingredients for the avocado crema. Mix until smooth. If it’s too thick just add a little more milk. Put in the refrigerator until ready to use.
For the scallops, heat a medium saute pan on high. Sprinkle the scallops with the taco seasoning and salt. Once pan is heated add in the olive oil and scallops and cook 2-3 minutes on each side. They will get a little dark in color from the taco seasoning however it’s not burnt. Once scallops are done, set on a paper towel. Heat the tortillas in a paper towel in the microwave for 30 seconds. Next assemble the tacos. Place 4 scallops on the tortilla and top with sliced onion, cheese and finish it off with the avocado cilantro crema. Serve immediately. Then enjoy!
Notes: Make sure you rinse your the scallops. You don’t want to feel sand in your mouth. You can add only 3 scallops to each tortilla if you’d like. The sea scallops I used were a little smaller then normal so I put 4 on each tortilla. The sauce should last in the refrigerator for a few days. The lime juice should keep the avocado from turning brown.