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Ingredients
- 1 medium yellow onion, coarsely chopped
- 1 red bell pepper, coarsely chopped
- 1 dozen small corn tortillas
- 2 to 3 pounds sea scallops (about 24 scallops) - Halibut or Mahi-Mahi works great too!
- 1 bottle Big Acres Mango Peach Chile Sauce, chilled
- 1 bunch green onions, chopped with greens
- Shredded romaine lettuce
- Shredded Jack or Mexican cheese
- Fresh cilantro, chopped
- Natural sea salt
- Olive Oil
Directions
- Lightly toss onions and bell peppers with salt and olive oil to taste.
- Grill in basket over medium-high heat until onions are translucent.
- Wrap tortillas in foil and set on edge of grill to warm.
- Meanwhile, lightly oil and salt scallops and grill over medium heat on well-oiled grill, just a couple of minutes on each side, until just cooked all the way through. (Alternatively, toss scallops in non-stick coated grill basket to avoid sticking.)
- Set out all ingredients buffet style and allow your guests to build their own tacos and pour on the Big Acres Mango Peach Chile Sauce.
- Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 304g | |
| Recipe makes 6 servings | |
| Calories 308 | |
| Calories from Fat 38 | 12% |
| Total Fat 4.37g | 5% |
| Saturated Fat 1.29g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 67mg | 22% |
| Sodium 356mg | 15% |
| Potassium 839mg | 24% |
| Total Carbs 30.07g | 8% |
| Dietary Fiber 4.4g | 15% |
| Sugars 2.36g | 2% |
| Protein 36.41g | 58% |
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