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.
Time: 35 minutesIngredients
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)
Place parsley, oregano, garlic, 2 tablespoons oil, vinegar, crushed red pepper and 1/8 teaspoon salt in a food processor; pulse until finely chopped.
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.
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.
- Serving Size
- 2 tacos
- 30 g
- 13 g
- Saturated Fat
- 2 g
- 18 g
- 27 mg
- Dietary Fiber
- 5 g
- 543 mg
- 694 mg
- 4 servings
- 1 1/2 starch
- 1 vegetable
- 2 lean meat
- 2 fat
- Vitamin C
- 158% daily value
- Vitamin A
- 59% dv
- 19% dv
- Folate and Potassium
- 16% dv