Green Scallop Tacos with a spicy green herb cucumber and avocado salsa and a squeeze of lime juice on top, so good!
Yield: 4 servings
4.17 from 6 votes

Green Scallop Tacos

Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Course: Dinner
Cuisine: Mexican
Green Scallop Tacos with a spicy green herb cucumber and avocado salsa and a squeeze of lime juice on top, so good!

Ingredients

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

Instructions

  • 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.

Nutrition

Serving: 2tacos, Calories: 339kcal, Carbohydrates: 34g, Protein: 18g, Fat: 16g, Saturated Fat: 2g, Cholesterol: 27mg, Sodium: 657mg, Fiber: 6g, Sugar: 3g
Freestyle Points: 7
Points +: 9