Scallop Tacos with Cabbage Slaw and Avocado Sauce | Seafood Recipes | Weber IN

Ingredients

• large ripe Hass avocado, diced
• 120 milliliters water
• 6 grams loosely packed fresh cilantro leaves and tender stems
• large jalapeño chile pepper, seeded and coarsely chopped
• fresh lime juice
• large garlic clove
• Kosher salt
• Freshly ground black pepper
• extra-virgin olive oil
• Finely grated zest of 1 lime
• large garlic cloves, grated or minced
• sea scallops, each 30 to 40 grams
• 75 grams thinly sliced green cabbage, rinsed under cold water
• 40 grams thinly sliced red onion, rinsed under cold water
• corn or flour tortillas (15 to 20 centimeters)