What makes these tacos better than just good is this amazing green herb salsa made with fresh herbs, jalapeño and little dices of cooling cucumber and avocado. When paired with these quick sauteed scallops and a squeeze of lime juice on top you'll probably contemplate opening up your own taco truck (or at least I did!), they are that good!
This recipe was slightly modified from Jonas Cramby's Tex-Mex From Scratch Cookbook. Tons of great photos and recipes like Baha Ceviche, Beer Braised Lamb Shank Tacos, Tacos Al Pastor, and more I plan on trying soon. You can certainly make them with shrimp or fish, heck even lobster if you wanted to!
A few tips to making perfect scallops; dry them well with paper towels, make sure the heat is very high on your skillet so you get a good sear and only cook four at a time. And of course don't overcook them, it shouldn't take longer than 2 minutes on each side, maybe less.
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