Need a break from the classic taco fillings? Try these scallop tacos – seared scallops on corn tortillas with a delicious mango salsa and honey lime slaw.
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But there was something extra special about these tacos. Perhaps it was the sweetness of the scallops…
Speaking of scallops, here’s a few tips to making perfect scallops:
* dry them well with paper towels before adding the cumin seasonings
* make sure the heat is very high on your skillet so you get a good sear
* only cook four scallops at a time to prevent a steaming effect
* don’t overcook them, it should take about 2 minutes per side, maybe less.
Scallop Tacos with Mango Salsa and Honey Lime Slaw
Yields: 4 servings
For Scallop Tacos:
8 large sea scallops
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon ground cumin
2 Tablespoons extra virgin olive oil
8 (6-inch) corn tortillas
For Mango Salsa:
1/2 cup mango, small dice
1/2 cup Roma tomatoes, small dice
1/2 small red onion, minced
2 Tablespoons fresh cilantro, chopped
1 teaspoon minced jalapeño (optional)
Zest and juice of 1 lime
For Honey Lime Slaw:
1 bag of cabbage
Zest and juice of 1 lime
1 Tablespoons honey
3/4 teaspoon ground ginger or minced fresh ginger
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First prepare the mango salsa and honey lime slaw and set aside.
To make the Mango Salsa:
Combine the mango, tomatoes, minced onion, cilantro, jalapeno, lime zest, and lime juice in a small bowl. Allow the flavors to macerate.
To make the Honey Lime Slaw:
Mix the lime zest and juice, honey, and ginger in a small bowl. Pour the dressing over the cabbage and toss.
For the tacos:
Remove the tough ligament from the side of each scallop and discard. Pat the scallops dry with a paper towel to remove excess moisture. Season both sides of each scallop with salt, pepper and cumin.
In a large skillet, add olive oil over medium-high heat.
Sear the scallops, turning once, until golden brown on each side, and just cooked through, about 3-4 minutes total. Transfer to a platter and quarter. If scallops are large, you may want to cut in halves or quarters.
To assemble, warm corn tortillas on dry skillet.
Fill each tortilla slaw. Top with 3-4 pieces of scallop. Add mango salsa. Repeat with remaining ingredients.
I served these tacos with steamed green beans and cilantro lime rice.
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