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Spicy Scallop Tacos with Mango Salsa

Servings: 3 -4

Ingredients

  • 1 pound Bay Scallops small scallops
  • 1 cup prepared or fresh mango salsa
  • 6 corn tortillas I prefer La Tortilla Factory "Hand Made Style"
  • 1-2 fresh avocados chopped
  • 2 cups fresh cabbage shredded
  • 1-2 tablespoons extra virgin olive oil
  • 3 cloves fresh garlic finely chopped
  • Juice of 1-2 limes
  • McCormick Sicilian Sea Salt to taste
  • 1 teaspoon McCormick Diced Jalapeno Peppers
  • 1/2 teaspoon McCormick Ancho Chile Pepper
  • Mango Salsa
  • 1 mango chopped
  • 1/4 cup onions chopped
  • juice of 1 lime
  • 1/4 cup tomatoes chopped
  • 1 teaspoon sugar optional
  • 1 persian cucumber chopped
  • 1/2 teaspoon Sicilian Sea Salt

Instructions

  • In medium saucepan, saute scallops in olive oil for a few minutes. Add a pinch or two of Sicilian sea salt, garlic, dried jalapeno peppers, ancho chile pepper; cook for another couple minutes until no longer translucent. Add the juice of one lime; cover and set aside.
  • For fresh Mango Salsa, add all ingredients in small bowl, stir to blend, cover and refrigerate until ready to use.
  • Heat heavy-bottom pan (preferably cast iron) to medium high. Once all ingredients are ready, heat tortillas in pan for about 30-45 seconds on each side.
  • Assemble:
  • Place tortilla on plate. Layer with scallops first, then cabbage, avocado, and salsa. Garnish with a sprig of fresh cilantro.