Description
You can have these tacos on the table in no time! Finally, scallop tacos are a great option for entertaining. They can be served as an appetizer or main course, and they’re sure to impress your guests. Whether you’re hosting a casual get-together or a formal dinner party, these tacos will be a hit.
Ingredients
Units
Scale
2 pound scallops
1 tbsp chili powder
1/2 tbsp paprika
Lime wedges
Chopped parsley
1/2 tbsp cumin
1/2 tbsp onion powder
1/2 garlic powder
Chopped cilantro
Pinch of pepper
Pinch celery salt
1/2 cup chopped cabbage green
Pari tacos sauce
Cilantro lime cream
1/2 tbsp ginger
1 carrot chopped
4 corn tortillas
Mayo
Pinch of salt
1tbsp olive oil
1/2 cup chopped red cabbage
2 chopped garlic cloves
Chipotle sauce
1 tbsp lemon juice
Instructions
- Pre heat oven at 400 f.
- In a bowl mix chili powder, cumin, smoked paprika, garlic powder, ginger powder.
- Add seasoning and pat it over the fish, place the fish on baking tray and baked it 10 minutes.
- Place chopped carrot, cabbage and onion in bowl stir in salt ,olive oil, lime juice and celery salt.
- Warm the tortillas
- Assemble the tacos by topping the tortillas with baked fish and sauces.
Notes
- Overcooking: Scallops cook quickly and overcooking can cause them to become tough and rubbery, destroying their delicate flavor and texture.
- Crowding the pan: When scallops are crowded together, they release moisture, preventing them from browning properly. Cook scallops in a single layer with plenty of space between each scallop to get a nice sear.
- Using too much oil: Too much oil can cause scallops to become greasy and heavy. Use just enough oil to lightly coat the bottom of the pan, or consider using a non-stick pan. Use an oil with a high smoke point, such as canola or grapeseed oil, to prevent burning and maintain the delicate flavor of the scallops.
- Prep Time: 20
- Cook Time: 10