These easy and delicious spicy tacos can also be made with shrimp.
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients:
- 1 lb. scallops, thawed if frozen, patted dry
- 1 Tbsp. chili powder
- 1/2 tsp. ground cumin
- 3 cloves garlic, minced
- 2 Tbsp. lemon juice
- 2 Tbsp. olive oil
- 1 onion, chopped
- 2 avocados, chopped
- 12 taco shells
- 2 cups baby salad mix or baby spinach leaves
- 1 cup salsa
- 1/2 cup sour cream
Preparation:
Combine scallops, chili powder, cumin, garlic, and lemon juice in a medium bowl and set aside.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.
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
