Green Scallop Tacos with a spicy green herb cucumber and avocado salsa and a squeeze of lime juice on top, so good!
What makes these tacos better than just good is this amazing green herb salsa made with fresh herbs, jalapeño and little dices of cooling cucumber and avocado. When paired with these quick sauteed scallops and a squeeze of lime juice on top you’ll probably contemplate opening up your own taco truck (or at least I did!), they are that good!
How To Make Scallop Tacos
This recipe was modified from Jonas Cramby’s Tex-Mex From Scratch Cookbook. Tons of great photos and recipes like Baha Ceviche, Beer Braised Lamb Shank Tacos, Tacos Al Pastor, and more I plan on trying soon. You can certainly make them with shrimp or fish, heck even lobster if you wanted to!
How To Make Perfect Scallops
A few tips to making perfect scallops; dry them well with paper towels, make sure the heat is very high on your skillet so you get a good sear and only cook four at a time. And of course don’t overcook them, it shouldn’t take longer than 2 minutes on each side, maybe less.
Green Scallop Tacos
For the green herb salsa:
- 2 garlic cloves, skin left on
- 2 small jalapenos
- 2 tbsp olive oil
- 1 large bunch fresh cilantro, leaves only
- 1 large bunch parsley, leaves only
- 1 cucumber, peeled, seeded and diced small
- 1 medium haas avocado
- 1/2 tsp kosher salt
- 1 to 2 tbsp water as needed
For the taco:
- 16 fresh scallops, about 1 lb
- 1/8 tsp kosher salt and fresh ground pepper to taste
- 2 tsp oil
- 1 lime, cut into wedges
- 8 corn tortillas
- Toast the garlic and jalapeños in a dry skillet until golden. Remove from heat, peel garlic and seed the peppers.
- Combine with olive oil, cilantro and parsley in a small blender with just enough water to blend.
- Place in a bowl and combine with diced cucumber and avocado.
- Pat the scallops dry with paper towels. Season with salt and pepper.
- Heat a medium skillet over high heat, add 1/2 teaspoon oil and cook the scallops 4 at a time for about 1 1/2 to 2 minutes on each side, or until they become caramelized and the center is – do not overcook. Set aside and repeat with the others.
- To serve, heat the tortillas on a separate skillet about 30 to 60 seconds on each side, top each with 1/4 cup sauce and 2 scallops. Squeeze some fresh lime juice on top and eat right away.
53 comments on “Green Scallop Tacos”
Is the high carb count mainly from the tortillas?
Do you dice the avocado?
I’ve made this recipe multiple times. Tonight I’m trying it with lobster instead of scallops!
I’ve made this recipe multiple times and love it. Tonight I’m trying it with lobster instead of scallops! I’m sure it will be delicious.
The recipe is perfect “as is”… The only thing I wold have added was more scallops!!!
Hi Gina. Made these tonight. So delicious! How important is it to do leaves only for the parsley and cilantro? I spent forever trying to separate leaves from stems.
Cilantro is fine but the parsley I wouldn’t.
I veganized this by using hearts of palm instead of scallops. It was fabulous!!!!
What a great idea! I’m going to give that a try, I’ll cook the palm hearts first and then the scallops.
These are ridiculously good and surprisingly filling.
My sauce came out really spicy from the jalapenos. If you make this, try one jalapeno first to test the heat. Otherwise, it was delicious!
These are AMAZING!! So yummy we had then twice in one week! Gina – your recipes are always the BEST!!! Thanks for helping me to keep dinners exciting!
I love every recipe Gina makes. I have 2 cookbooks and have pre
ordered the 3rd. I am a fan. This recipe was horrible. Would never make again ever. Thankfully rescued the scallops and turned into tostadas. My 1st fail recipe from Skinnytaste and I have tried at least 40.