My friend, Karen Calanchini
of Redding, CA, created this wonderful fish taco recipe. A fun way to
enjoy the fresh flavors of Mexican cuisine all wrapped up in a soft
taco. This will even work with your diet!
For more great Low Fat Recipes, Low Calorie
Recipes, Low Carbohydrate recipes, and Diabetic Recipes, check out
my
Diet Recipe Index. Also check out my
Nutritional Chart
for fat grams,
carbohydrate grams, and calories for all your favorite foods.
More of Linda's great
Sandwich Recipes.
Scallop Fish
Taco Recipe
Recipe Type:
Scallop,
Sandwich,
Diet
Yields: 2 servings
Prep time: 15 min
Cook time: 6 min
Ingredients:
1/2 pound sea scallops
Freshly squeezed
lemon juice or lime juice
Seasoning salt
1 cup shredded
cabbage
3 to 4 green
onions, thinly sliced (white
part and some of the green)
1/4 cup fresh chopped cilantro
2 tablespoons light or fat-free mayonnaise
1 tablespoon cider vinegar
Splenda to taste*
Dash of
Tabasco
Salt and pepper to taste
2 (6-inch) flour or wheat low-fat tortillas, warmed
* Splenda is the trade name for the dietary
sweetener sucralose. This non-calorie sweetener is derived from sugar.
Preparation:
Wash the scallops gently and pat dry with some paper towel.
In a large resealable plastic bag or a bowl, add scallops; sprinkle lemon juice and
seasoning salt over the scallops and toss to coat.
Cover and refrigerate at least 30
minutes but no more than 1 hour.
In a medium-size bowl, combine cabbage,
green onions, cilantro, mayonnaise, cider
vinegar, Splenda, Tabasco, salt, and pepper. Cover and refrigerate until ready to use.
When ready to cook, remove scallops from refrigerator.
Drain well, and pat dry (be sure that they are well dried before cooking, so the surface
sears, rather than steams).
In a large non-stick frying pan that has been sprayed with
olive oil cooking spray, heat over medium-high heat until hot but not smoking. When the
pan is hot, Add the scallops and sear on each side for 2 to 3 minutes until rich golden
brown on each side and moist, yet cooked through in the center. Remove scallops from
pan to avoid over cooking while plating (scallops are muscles and will toughen with
overcooking).
Wrap tortillas in paper toweling and warm in microwave.
Spoon 1/2 cup of cabbage mixture onto each tortillas. Add 1/2 of the scallops. Fold in
sides and roll up to serve.
Makes 2 servings.
