Celebrating Taco Tuesday with these LOADED CAJUN SCALLOP tacos with avocado, veg…
Celebrating Taco Tuesday with these LOADED CAJUN SCALLOP tacos with avocado, veggies, mango and CHIPOTLE YOGURT sauce. I firmly believe in stuffing tortillas to the brim ? which is why I often have to tie them up to keep them together ? Happy Tuesday loves…this dinner last night was epic! I picked up some wild scallops and decided to try them in taco form. Best idea I made all day yesterday ? Used a few spices to create a simple Cajun mix for the scallops. I also dried the scallops out a bit extra before seasoning them and it made the sear absolutely perfect. (See below) Loaded with my favorite local @lef_farms smooth greens (local to New England and processed in a HANDS-FREE facility) and veggies. What is your favorite kind of taco? Typically mine is shrimp, but this one is a close tie. •
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Deets: paleo cassava and coconut flour tortillas heated for about one minute per side in a skillet. @lef_farms greens, sautéed asparagus, fresh sliced baby tomatoes, mango chunks, avocado, red cabbage, scallions, cilantro, scallops and this chipotle yogurt sauce. Scallops: patted dry and salted then put back in fridge for about 30 minutes on a plate. Take them out and season with salt, pepper, chipotle chili powder (or red chili powder, garlic powder, onion powder, paprika, and a dash of cayenne. Heat cast iron to medium high and melt ghee, butter or coconut oil. Sear for two minutes per side. Make sure they are spread out to get nice and crisp. Chipotle yogurt sauce: 1/4 cup almond milk yogurt, 1 tablespoon lime juice, 1-2 tablespoons chipotle hot sauce and 1 tablespoon coconut aminos. •
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