Scallop and Pepper Tacos

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Take a break from classic taco fillings with this scallop, herb and bell pepper taco recipe. Swap peeled raw shrimp for the scallops if you prefer.

Scallop and Pepper Tacos
photographer: Peter Ardito
Nutritionist Tested & Approved

Time: 35 minutes

Ingredients
  • 3/4 cup fresh parsley leaves

  • 1/3 cup fresh oregano leaves

  • 1 clove garlic , minced

  • 3 tablespoons extra-virgin olive oil , divided

  • 1 tablespoon red-wine vinegar

  • 1/4 teaspoon crushed red pepper

  • 1/8 teaspoon salt plus 1/4 teaspoon, divided

  • 2 medium bell peppers , halved and thinly sliced

  • 1 pound large dry sea scallops (see Tips), patted dry, quartered

  • 8 6-inch corn tortillas , heated (see Tips)

Directions
  1. Place parsley, oregano, garlic, 2 tablespoons oil, vinegar, crushed red pepper and 1/8 teaspoon salt in a food processor; pulse until finely chopped.

  2. Heat 1/2 tablespoon of the remaining oil in a large nonstick skillet over medium-high heat. Add bell peppers and cook, stirring, until softened, 3 to 5 minutes. Transfer to a bowl. Heat the remaining 1/2 tablespoon oil in the pan, add scallops and the remaining 1/4 teaspoon salt. Cook, stirring, until just cooked through, 3 to 4 minutes. Add the herb sauce to the pan, remove from the heat and stir to coat.

  3. Fill each tortilla with about 1/4 cup each scallops and peppers.

Tips: Look for “dry” sea scallops. “Wet” scallops, which have been treated with sodium tripolyphosphate (STP), are not only mushy and less flavorful, but will not brown properly. Some scallops have a small white muscle on the side; remove it before cooking.

Warm It Up: Warming tortillas prevents them from cracking and breaking. Here are three ways to warm your tortillas:

In the oven: Wrap stacks of 8 tortillas in foil; place in a 375°F oven for 10 to 15 minutes.

On the stove: Turn a gas or electric burner on high. Using tongs, slide one tortilla at a time over the burner for a few seconds, alternating sides, until it’s softened and beginning to char. Cover tortillas to keep warm.

In the microwave: Wrap a stack of 8 tortillas in a barely damp, clean kitchen towel (or paper towel); microwave on High for 30 to 45 seconds.


Nutritional Facts

Servings
4
Serving Size
2 tacos
Calories
307
Carbohydrates
30 g
Fat
13 g
Saturated Fat
2 g
Protein
18 g
Cholesterol
27 mg
Dietary Fiber
5 g
Potassium
543 mg
Sodium
694 mg
Yield
4 servings
Exchanges
1 1/2 starch
1 vegetable
2 lean meat
2 fat
Vitamin C
158% daily value
Vitamin A
59% dv
Magnesium
19% dv
Folate and Potassium
16% dv

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