I’m obsessed with these scallop tacos that bring a spicy seafood fiesta to your table in under 30 minutes. ✨ The combination of seared scallops, crunchy slaw, and creamy avocado all wrapped in a warm tortilla is absolute perfection.
Cooking scallops can be intimidating, but I’ve got a foolproof method that yields perfectly seared, tender results every time. The key is getting your pan hot, then cooking the scallops just until they develop that beautiful golden crust.
We’ll build these tacos from the ground up, starting with the scallops seared to perfection, then adding a tangy slaw, creamy avocado slices, and a drizzle of spicy aioli. The result is a flavor explosion in every bite that’ll make you feel like you’re dining at a beachside taqueria.
Let’s get started and make these incredible scallop tacos that are perfect for a quick weeknight dinner or impressing friends at your next gathering!
Ingredients for scallop taco
These simple ingredients come together to make delicious scallop tacos in under 30 minutes.
| Ingredient | Amount | Notes |
|---|---|---|
| Scallops 🦐 | 1 lb | Fresh, dry-packed, patted dry |
| Avocados 🥑 | 2 whole | Ripe, sliced thin |
| Red Cabbage 🥬 | 2 cups | Shredded, for slaw |
| Carrots 🥕 | 1 cup | Shredded, for slaw |
| Cilantro 🌿 | ¼ cup | Chopped, for garnish |
| Lime Juice 🍋 | 2 tbsp | Freshly squeezed |
| Olive Oil 🫒 | 2 tbsp | For searing scallops |
| Garlic Cloves 🧄 | 2 cloves | Minced, for aioli |
| Mayonnaise 🥚 | ½ cup | For spicy aioli |
| Sriracha Sauce 🔥 | 1 tbsp | Or more to taste |
| Corn Tortillas 🌽 | 8 pieces | Warm, for tacos |
| Salt 🧂 | 1 tsp | For seasoning |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
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You can find fresh scallops at quality seafood markets or well-stocked grocery stores like Whole Foods. Look for dry-packed scallops without added preservatives for best results. For the slaw, pre-shredded cabbage and carrots save time. Warm corn tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
Can't find sriracha? Substitute with your favorite hot sauce or make your own chili sauce. For a lighter slaw, use pre-shredded coleslaw mix. If you don't have mayonnaise, Greek yogurt makes a good substitute in the aioli. For extra crispy slaw, add some chopped jalapeño or thinly sliced radishes.
Store leftover scallops in an airtight container and refrigerate for up to 24 hours. Keep slaw and aioli separate in the fridge for up to 3 days. Warm tortillas just before serving by wrapping in foil and heating in the oven for a few minutes.
Step-by-Step Instructions for Scallop Tacos: Spicy Seafood Fiesta in a Shell
Let’s dive into creating these delicious scallop tacos, where every bite is a perfect balance of flavors and textures.
🔥 Step 1: Sear the Scallops to Perfection
Start by heating 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is hot and shimmering, add the 1 lb of scallops that you’ve patted dry. I like to season them with 0.5 tsp of salt and 0.25 tsp of black pepper right before they hit the pan.
Sear the scallops for 2-3 minutes on the first side until they develop a golden brown crust. Don’t move them during this time—let them develop that beautiful sear. Flip them over and cook for another 1-2 minutes until they’re cooked through but still tender. Remove from heat and set aside.
👨🍳 Step 2: Prepare the Spicy Aioli and Slaw
In a small bowl, mix together 0.5 cup of mayonnaise, 1 tbsp of sriracha sauce, and 2 minced garlic cloves. I like to taste and adjust the heat level to my liking by adding more sriracha if needed. Set this spicy aioli aside for assembling the tacos.
For the slaw, combine 2 cups of shredded red cabbage and 1 cup of shredded carrots in a separate bowl. Squeeze 2 tbsp of fresh lime juice over the top and toss to coat. The acidity will help crisp the vegetables while adding a burst of flavor.
🥘 Step 3: Warm the Tortillas and Assemble
Warm the 8 corn tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds. This makes them more pliable and easier to fold. To assemble the tacos, place a few seared scallops on each warmed tortilla.
Top the scallops with a generous portion of the cabbage-carrot slaw, a slice or two of avocado, and a dollop of that spicy aioli. Finish with a sprinkle of chopped cilantro for freshness and a squeeze of lime juice if desired.
👨🍳 Step 4: Final Touches and Serve
Give everything a final check: the scallops should be tender and slightly caramelized, the slaw should be crisp and tangy, and the aioli should add a creamy kick. Serve immediately while the tortillas are still warm and enjoy the explosion of flavors in every bite.
Let’s dive into the preparation of this mouth-watering scallop taco recipe! 🌊 To create this spicy seafood fiesta, you’ll need to start by preparing the ingredients. Begin by rinsing 1 pound of fresh scallops under cold water, then pat them dry with paper towels to remove excess moisture.
🔪 Prep the Scallops and Slaw
Chop the scallops into smaller pieces if they’re large, and season them with a mixture of 1/2 teaspoon cumin, 1/4 teaspoon smoked paprika, salt, and pepper. For the slaw, combine 1 cup of shredded red cabbage, 1/2 cup of diced red onion, 1 jalapeño pepper (seeded and finely chopped), 1/4 cup of chopped cilantro, 2 tablespoons of lime juice, and a pinch of salt in a bowl. Mix well and refrigerate until ready to serve.
🍳 Cook the Scallops
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned scallops and cook for 2-3 minutes per side, or until they’re golden brown and cooked through. Transfer the scallops to a plate and cover with foil to keep warm.
🥘 Warm the Tortillas and Assemble
Warm 8-10 corn tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds. Assemble the tacos by placing a few cooked scallops on each tortilla, followed by a spoonful of the slaw, a sprinkle of diced cilantro, and a squeeze of lime juice. Serve immediately and enjoy! 😋
For an extra kick, consider adding some spicy aioli or sliced avocado to your scallop tacos. The creaminess of the avocado pairs perfectly with the spicy kick of the jalapeño in the slaw. 💡 Experiment with different types of hot sauce or salsa to find your perfect level of heat!
Tips & Tricks for Perfect Scallop Tacos
These tried-and-tested tips will help you create restaurant-quality scallop tacos that will impress your family and friends.
Scallop Preparation: Pat the 1 lb of scallops dry with paper towels before cooking to remove excess moisture. This helps achieve that beautiful golden-brown crust in Step 1. Make sure not to overcrowd the pan, as this can lower the oil temperature and prevent proper searing. 💡
Slaw Perfection: For the slaw in Step 2, use a mandoline to shred the 2 cups of red cabbage and 1 cup of carrots into uniform, thin strips. This ensures even coating with the 2 tbsp of lime juice and prevents any chunky texture.
Tortilla Warming: To warm the 8 corn tortillas in Step 3, wrapping them in a damp paper towel and microwaving for 20-30 seconds works beautifully. You can also grill them for a few seconds on each side for added char.
Assembly and Serving: Assemble the tacos just before serving to maintain the crunch of the slaw and the warmth of the tortillas. In Step 4, give everything a final check: the scallops should be tender, the slaw crisp, and the aioli creamy.
Nutrition Facts
320kcal
using
Nutrition Facts
320kcal
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Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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