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Scallop Tacos

  • 10minutes

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Source: busycooks.about.comReport recipe

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Ingredients Jump to Instructions ↓

  1. 1 lb. scallops, thawed if frozen, patted dry

  2. 1 Tbsp. chili powder

  3. 1/2 tsp. ground cumin

  4. 3 cloves garlic, minced

  5. 2 Tbsp. lemon juice

  6. 2 Tbsp. olive oil

  7. 1 onion, chopped

  8. 2 avocados, chopped

  9. 12 taco shells

  10. 2 cups baby salad mix or baby spinach leaves

  11. 1 cup salsa

  12. 1/2 cup sour cream

Instructions Jump to Ingredients ↑

  1. Combine scallops, chili powder, cumin, garlic, and lemon juice in a medium bowl and set aside.

  2. Heat oil in large skillet and add onion; cook and stir for 5 minutes. Then add scallops mixture; cook and stir for 3-4 minutes until scallops are opaque. Remove scallops from skillet with a slotted spoon and set aside. Cook liquid over high heat until thickened, about 3 minutes. Pour over scallops.

  3. Add avocados and 1/2 cup salsa to scallops and stir to coat. Spoon into taco shells and top with lettuce, remaining salsa, and sour cream.

  4. servings Calories: 450 Fat: 24 grams Carbs: 33 grams Sodium: 900 mg

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