Seared Scallop Tacos with Mango Avocado Salsa | Fresh & Flavorful Recipe

Have you ever tried scallop tacos? If not, you’re in for a treat. These seared scallop tacos with mango avocado salsa combine tender, juicy scallops with a bright, tropical salsa. The contrast — warm seafood, cool salsa, soft tortilla — is just joyful. In this post I’ll walk you through exactly how to make them, with tips, tricks, and ideas so your taco night feels a little special (but not intimidating).

I think you’ll find this recipe fun, approachable, and full of flavor. Let’s get cooking.

Time & Servings ⏱️

Servings: makes about 8 tacos (serves 2–4 people, depending on appetite)

Ingredients 🛒

Here’s what you need. You can scale up or down depending on guests.

Mango Avocado Salsa

Recipe Notes & Health Benefits

• Notes on ingredients: Use fresh, dry scallops (pat them dry) for a better sear. Use ripe but firm mango and avocado so they hold shape in salsa.
• Health perks: Scallops are lean and rich in protein and micronutrients. Mango and avocado bring vitamins, fiber, and healthy fats from avocado.
• Flexibility: You could add a mild crema or a splash of yogurt-lime drizzle if you like creaminess.

Step-by-Step Guide 🧑‍🍳

Here’s the method. I’ll try to keep it simple and clear.

1. Prepare the Scallops

• Rinse scallops under cold water (if needed) and pat them very dry with paper towels.
• Remove any “beard” or side membranes.
• Season scallops lightly with salt, pepper, and the chili powder you chose.
• Let them rest at room temp for a few minutes while you heat the pan.

2. Make the Mango Avocado Salsa

• In a bowl, combine diced mango, avocado, red onion, cilantro, and optional jalapeño.
• Add lime juice, salt and pepper. Stir gently so avocado doesn’t mash up.
• Taste and adjust (maybe a pinch more salt or lime).
• You can let salsa rest while you cook so flavors meld.

3. Sear the Scallops

• Place a skillet (cast iron or heavy pan) over medium-high heat until hot (you may see just a little shimmer).
• Add the avocado oil, swirl to coat.
• Place scallops in the pan, leaving space between them. Don’t overcrowd.
• Sear without moving for ~2 minutes, until a golden crust forms.
• Flip scallops and sear the other side ~1.5–2 minutes (depending on size). You want them cooked through but still tender.
• Remove scallops to a plate.

4. Warm and Prep Tortillas

• Use a dry skillet or open flame (carefully) to warm tortillas ~30 seconds per side (or until slightly charred).
• You may stack them wrapped in a clean cloth so they stay warm.

5. Assemble the Tacos

• Lay a tortilla, then layer shredded cabbage (if using) for a bit of crunch.
• Add 2–3 scallops (or sliced halves), then a generous spoon of mango avocado salsa.
• Squeeze extra lime if desired.
• Repeat with remaining tacos.

6. Serve & Enjoy

• Serve immediately while scallops are warm, salsa is fresh.
• I like to garnish with extra cilantro leaves, lime wedges, or a drizzle of crema/lime yogurt.

Tips & Tricks to Nail It ✅

• Make sure scallops are patted very dry. Moisture = steam, which impedes browning.
• Don’t overcrowd the pan; searing works best with space.
• Use a hot pan; a preheated pan helps create a good crust quickly.
• Add the avocado last in salsa so it stays firmer and less mushy.
• Let the salsa rest a few minutes for flavors to deepen (but don’t wait too long or avocado browns).
• Warm tortillas just before assembly — that softness and slight char makes a difference.
• Taste along the way — adjust salt or acidity.

Common Mistakes to Avoid ❌

• Cooking scallops too long: they can get rubbery.
• Over-mixing salsa: mashing the avocado ruins texture.
• Using unripe mango or avocado: bland or too hard.
• Cold pan: scallops won’t sear nicely.
• Assembling too early: salsa may make tortillas soggy.

Serving Suggestions & Pairings 🍹

These scallop tacos go well with:

• A side black bean soup or a light corn chowder
• A crisp green salad (lime vinaigrette or cucumber salad)
• Cilantro-lime rice, or coconut rice
• Chips & extra salsa on the side
• Drinks: crisp white wine (like Sauvignon Blanc), a light beer, or a margarita with lime

Storage & Reheating 🧊

• Salsa: Store leftover salsa (without scallops or tortilla) in an airtight container with a piece of plastic wrap pressed onto surface to minimize browning. Use within 1–2 days. (Avocado oxidizes.)
• Scallops: If you have leftover cooked scallops, store in airtight container, use within a day or two. But they lose some texture upon reheating.
• Reheating: Use a quick sauté over medium-low to warm scallops gently (just heating, don’t overcook). Warm tortillas separately. Avoid microwave if possible (it tends to toughen seafood).
• Assembly later: Don’t combine salsa and tortilla until you’re ready to serve.

Nutrition (Approximate, per serving) 🍽️

Here’s a rough nutrition estimate. These numbers can vary by exact ingredients, portions, tortilla type, etc.

Because scallops are lean protein and mango + avocado bring fiber, vitamins (C, A, potassium), the overall dish is balanced and lighter than many heavy taco fillings.

FAQs ❓

1. Can I use frozen scallops?
Yes — thaw them in fridge overnight, then drain & pat dry. But fresh (or well-thawed) are better for texture and flavor.

2. What if I hate spicy food — skip jalapeño?
Absolutely. You can omit jalapeño or leave seeds out. The salsa is still tasty and fresh without heat.

3. Can I make salsa ahead of time?
Yes, but add avocado just before serving to keep texture and color. If you make it early, store very cold and press plastic wrap onto surface.

4. Can I use flour tortillas instead of corn?
Yes. Flour works fine, though corn gives a more authentic feel. Just warm whichever you choose.

5. How many scallops per taco is ideal?
Depending on size, 2–3 whole scallops or 4–5 smaller ones fit nicely. Don’t overstuff — you want to taste each layer.

Final Thoughts

Seared scallop tacos with mango avocado salsa are a bright, fun twist on taco night. The warm, tender scallops paired with fruity-creamy salsa make every bite exciting. The steps are straightforward, and there’s room for your own tweaks — more spice, less, extra crunch, or a squeeze of citrus. I hope you try this recipe and make it your own. It’s a great dinner for friends, date night, or even a cozy weekend feast.

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