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

Ingredients

• 1 large ripe Hass avocado, diced
• ½ cup/120 milliliters water
• ¼ cup/6 grams loosely packed fresh cilantro leaves and tender stems
• 1 large jalapeño chile pepper, seeded and coarsely chopped
• 1 tablespoon fresh lime juice
• 1 large garlic clove
• Kosher salt
• Freshly ground black pepper
• 3 tablespoons extra-virgin olive oil
• Finely grated zest of 1 lime
• 2 tablespoons fresh lime juice
• 2 large garlic cloves, grated or minced
• 24 sea scallops, each 1 to 1½ ounces
• 1 cup/75 grams thinly sliced green cabbage, rinsed under cold water
• ⅓ cup/40 grams thinly sliced red onion, rinsed under cold water
• 8 corn or flour tortillas (6 to 8 inches)