Scallop Tacos with Cabbage Slaw and Avocado Sauce | Seafood Recipes | Weber JP
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Cooking tools:
- Blender
- Serving bowl
- Mixing bowl
- Whisk
- Grill
- Chef's knife
- Cutting board
- Measuring spoon
- Tongs
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)
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