Gluten Free Cilantro-Lime Scallop Tacos
Taco night gets a serious upgrade when sweet, golden-seared sea scallops are involved. The scallops get a quick marinade in fresh lime juice, cumin, and smoked paprika before hitting a screaming-hot skillet, where they develop that irresistible caramelized crust in just a couple of minutes per side. Layered on top are a bright, lightly dressed cabbage slaw and a silky avocado crema made with ripe avocado, sour cream, and more fresh cilantro — every component pulling its weight. The whole thing comes together on certified gluten-free corn tortillas, which get charred directly in a dry skillet until they're pliable and just a little smoky. Tacos can be a minefield when you're avoiding gluten, since flour tortillas and hidden wheat-based seasonings show up constantly — here, every ingredient is naturally safe and clearly accounted for. This recipe makes four generous servings, so it's just as good for a casual weeknight dinner as it is for feeding friends who want something a little more impressive than the usual taco spread. Squeeze on some extra lime, hit it with hot sauce if you like heat, and eat immediately while everything is still warm.
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Learn more →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)
- 2 tbsp olive oil, divided
- ¼ cup fresh cilantro, finely chopped, divided
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp salt
- 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
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
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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