15 Minute Dinner: Cajun Scallop Tacos

On nights that Brent works his late shift I like to make meals that don’t take a whole lot of time and effort (or uses a lot of dishes) so that I have time to take care of chores or homework. A lot of times I make some sort of breakfast for dinner or an easy one pot pasta dish. One of my favorite go-to meals is some form of taco. I’ve made these tacos several times and it only occurred to me this morning to share them with you. Sometimes I go really simple and just top them with lettuce and salsa if that is all I have on hand. So this is really more of an idea to share really since you can change them up however you like!

Cajun Scallop Tacos

*Serves 2 (two tacos per person)
(printable recipe)

Ingredients:

- 16 large sea scallops

- 1 ½ - 2 1/2 teaspoons Cajun seasoning
- 2 plum tomatoes, diced

- 1/3 cup chopped scallions

- 4 soft tortillas

- lettuce, shredded

- 1 haas avocado, sliced

- Cilantro Sour Cream

- Small amount of oil

- 1 lime (optional)

Directions:

1. Make sure your scallops are thawed and clean. Place in a small bowl and top with Cajun seasoning. I like a good amount of spicy flavor so I go with 2+ teaspoons, if you don’t like as much, go with less. Allow to sit for at least 5 or so minutes.

2. Heat pan to medium heat and add just enough oil to coat the bottom. Add scallops and cook for 3-4 minutes per side. Scallops will start to brown and caramelize slightly.

3. Build your tacos: 

Add the avocados first...

Next top with scallops...

Your lettuce, tomatoes and scallions... 

And finally your cilantro sour cream.

Serve with a lime wedge if you wish!

 

Thoughts: Quick, easy, and a lot of flavor. So easy in fact that I basically made them in the dark since my kitchen light decided to blow as I started cooking =/ They have wonderful “fresh” and healthy feel to them, but are still very satisfying and filling. The Cajun seasoning gives a good amount of heat to the tacos, and the veggies pair nicely with it adding a crisp cool crunch. If you like fish tacos you will love these.

I had the cilantro sour cream on hand from making the beef empanadas so I will be sharing the recipe for that later this week with the empanads!