Recipe By Lynfred Brand Ambassador Laura Lorenz
Ingredients
1 lb bay scallops
¼ tsp chipotle powder
⅛ tsp ground cumin
¼ tsp sweet Spanish paprika
½ tsp kosher salt
Butter and avocado oil
Soft tortillas (corn or flour)
Shredded cabbage blend*
Chipotle crema*
Mango salsa
2 c mango, chopped*
1 ½ c avocado, diced
1 medium red bell pepper, chopped
¼ -½ c red onion, finely chopped
1 large jalapeno, seeded and finely chopped
¼ c cilantro, chopped
Lime juice and kosher salt to taste
Directions
To make the mango salsa, add all the ingredients to a bowl and toss gently; season with lime juice and salt to taste. Set the salsa aside and make the crema (see note*). Refrigerate the crema while cooking the scallops. Take the scallops out of the fridge for at least 20 minutes before cooking and pat dry with a paper towel. Then toss the scallops with the seasoning blend.
Put a large pan over medium-high heat and add a mixture of avocado oil and butter so the entire bottom of the pan is coated. Once the pan is hot, add the scallops and cook for 2-3 minutes total; move the scallops around every 30 seconds or so. Bay scallops cook very quickly; you will not get a crust on these scallops because they are so small. Be very careful not to overcook.
To assemble your tacos, heat up the tortillas and then layer in some cabbage, followed by the scallops, then the salsa, and finally a drizzle of the crema. Serve with lime wedges.
Tips
*I love to use frozen mango for this recipe because mangoes aren’t always in season. Just thaw and chop into smaller bite-sized pieces.
*Like a little more spice? Switch out the jalapeno for a Fresno pepper.
*I used a bag of coleslaw mix (not the sauce) for the cabbage blend and added a little more shredded purple cabbage for color.
*To make the crema, mix sour cream, chipotle peppers in adobo, a splash of lime juice, and a pinch of salt. This is all to taste, if you like it spicy, add more peppers; less spicy add more sour cream. I like ½ cup sour cream to 1 ½ tbsp chipotle peppers. Tip- Take a can of chipotle peppers in adobo and blend in a blender until smooth. Store the leftovers in a baggie (flat) in the freezer. When you want to use some, break a piece off and microwave it to thaw.
*Serves 4-6 depending on the size of the tacos.