Low Sodium Gluten Free Cilantro-Lime Scallop Tacos

Total time45 min

Prep time20 min

Cook time10 min

Low Sodium Gluten Free Cilantro-Lime Scallop Tacos

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Ingredients

4 servings

For the scallops

1 ½ lb large sea scallops, side muscle removed, patted dry
3 tbsp fresh lime juice (from about 2 limes)
ReaLime 100% Lime Juice In Bottle - 15 Fl. Oz.Nellie & Joes Key West Lime Juice - 16 Fl. Oz.Santa Cruz Organic 100% Pure Lime Juice - 16 Fl. Oz.Realime 100% Lime Juice Concord Foods Lime Juice from Concentrate 4.5 fl oz
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2 tbsp olive oil, divided
¼ cup fresh cilantro, finely chopped, divided
1 tsp ground cumin
½ tsp smoked paprika
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

For the slaw

2 cups green cabbage, thinly shredded
¼ cup red onion, thinly sliced
1 tbsp fresh lime juice
1 tbsp olive oil
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the avocado crema

1 large ripe avocado, pitted and peeled
3 tbsp sour cream
1 tbsp fresh lime juice
2 tbsp fresh cilantro, finely chopped
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

8 small gluten free corn tortillas
lime wedges, for serving (optional)
hot sauce, for serving (optional)

Instructions

1
In a medium bowl, whisk together 3 tbsp lime juice, 1 tbsp olive oil, half the cilantro (2 tbsp), cumin, smoked paprika, salt, and black pepper. Add the scallops and toss to coat. Let marinate at room temperature for 15 minutes — no longer, as the acid will begin to denature the flesh.
2
While the scallops marinate, make the slaw: combine the shredded cabbage and red onion in a bowl, drizzle with 1 tbsp lime juice and 1 tbsp olive oil, and season with 1/4 tsp salt. Toss well and set aside.

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