Crispy Scallop Taquitos - Rick Bayless

Name: Crispy Scallop Taquitos - Rick Bayless
Ingredients: 2 tablespoons vegetable oil, plus extra for spraying or brushing the tortillas; 1 small white onion chopped into ¼-inch pieces; Hot fresh green chiles to taste (roughly 1 to 2 serranos or 1 jalapeño), stemmed, seeded and finely chopped; 2 garlic cloves , peeled and finely chopped; 1 15-ounce can diced tomatoes, preferably fire-roasted; 10 ounce bay (small) scallops, patted dry on paper towels; Salt; Vegetable oil to a depth of 1 inch for frying; 12 corn tortillas; 12 wooden skewers or toothpicks; 1/2 cup Mexican crema, sour cream or crème fraiche; 1 large ripe avocado, peeled, pitted and diced; Fresh cilantro sprigs for garnish

www.rickbayless.com

Crispy Scallop Taquitos from Rick Bayless | Chopped onion, hot chiles, and garlic wrap tender scallops in a crispy tortilla. Perfect for taco lovers!

View Original

Share this recipe:

Ingredients

2 tablespoons vegetable oil, plus extra for spraying or brushing the tortillas
1 small white onion chopped into ¼-inch pieces
Hot fresh green chiles to taste (roughly 1 to 2 serranos or 1 jalapeño), stemmed, seeded and finely chopped
2 garlic cloves , peeled and finely chopped
1 15-ounce can diced tomatoes, preferably fire-roasted
10 ounce bay (small) scallops, patted dry on paper towels
Salt
Vegetable oil to a depth of 1 inch for frying
12 corn tortillas
12 wooden skewers or toothpicks
1/2 cup Mexican crema, sour cream or crème fraiche
1 large ripe avocado, peeled, pitted and diced
Fresh cilantro sprigs for garnish