Green Scallop Tacos Recipe

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Crystal Published: February 2, 2021 Modified: June 1, 2021

How To Make Green Scallop Tacos

These delicious and healthy scallop tacos are made with tender scallops, and a delightfully spicy herb, avocado and cucumber salsa packed in a tortilla!

Preparation: 20 minutes
Cooking: 10 minutes
Total: 30 minutes



For Green Herb Salsa:

  • 2garlic cloves,skin left on
  • 2small jalapenos
  • 2tbspolive oil
  • 1bunchfresh cilantro leaves
  • 1bunchparsley leaves
  • 1cucumber,peeled, seeded, diced small
  • 1medium hass avocado
  • ½tspkosher salt
  • 2tbspwater,as needed

For Taco:

  • 1lbfresh scallops,(16 pieces)
  • tspkosher salt and fresh ground pepper,to taste
  • 2tspoil
  • 1lime,cut into wedges
  • 8corn tortillas


  1. Toast the garlic and jalapeños in a dry skillet until golden. Remove from heat, peel the garlic, and seed the peppers.

  2. Combine with olive oil, cilantro, and parsley in a small blender with just enough water to blend.

  3. Place in a bowl and combine with diced cucumber and avocado.

  4. Pat the scallops dry with paper towels. Season with salt and pepper.

  5. Heat a medium skillet over high heat, add ½ teaspoon of oil.

  6. Cook the scallops, 4 at a time, for about 1½ to 2 minutes on each side, or until it becomes caramelized and the center is cook. Do not overcook. Set aside and repeat with the others.

To Assemble:

  1. Heat the tortillas on a separate skillet for about 30 to 60 seconds on each side.

  2. Top each with ¼ cup of the sauce and 2 scallops.

  3. Squeeze some fresh lime juice on top, serve, and enjoy!


  • Calories: 370.84kcal
  • Fat: 18.61g
  • Saturated Fat: 2.59g
  • Trans Fat: 0.01g
  • Monounsaturated Fat: 11.74g
  • Polyunsaturated Fat: 3.15g
  • Carbohydrates: 36.03g
  • Fiber: 8.21g
  • Sugar: 2.74g
  • Protein: 18.83g
  • Cholesterol: 27.22mg
  • Sodium: 779.30mg
  • Calcium: 100.90mg
  • Potassium: 848.73mg
  • Iron: 2.80mg
  • Vitamin A: 108.46µg
  • Vitamin C: 41.35mg
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