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Green Scallop Tacos

4.20 from 10 votes

Green Scallop Tacos with a spicy green herb cucumber and avocado salsa and a squeeze of lime juice on top, so good!

Prep Time: 20

Cook Time: 10

Total Time: 30

Yield: 4 servings

Course: Dinner

Cuisine: Mexican

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.

Video

Nutrition

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

- WW Points: 7

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