Crispy Scallop Soft Tacos with Zesty Lime Slaw

Coastal Mexican cooking often celebrates the sea with bright, handheld bites. These soft tacos cradle crispy panko-crusted scallops and a zesty lime cabbage slaw for crunchy, citrusy contrast that feels festive and shareable.

Serves 4 · 25 min prep · 20 min cook

Estimate for one serving

• 485 cal
• 24g protein
• 42g carbs
• 24g fat
• 3g fiber

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Ingredients

• 1 lb dry sea scallops
• 1/2 cup all-purpose flour
• 1/4 cup cornstarch
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1 large egg
• 1/3 cup buttermilk
• 1 cup panko breadcrumbs
• 3 cups neutral frying oil
• 3 cups shredded green cabbage
• 1 cup shredded red cabbage
• 1/2 cup fresh cilantro leaves
• 2 lime
• 1/3 cup mayonnaise
• 1 tsp honey
• 8 small corn or flour tortillas
• 1 avocado
• to taste hot sauce

Instructions

1. 1Pat the scallops very dry with paper towels and remove the side muscle if still attached; season lightly all over with salt and pepper and set aside on a plate.
2. 2Whisk the flour, cornstarch, smoked paprika, garlic powder, remaining salt, and black pepper together in a shallow bowl. In a second bowl beat the egg with the buttermilk until smooth. Place the panko in a third shallow bowl.
3. 3Dredge each scallop first in the flour mixture, shaking off excess, then dip fully in the egg wash, and finally press firmly into the panko so every surface is coated. Transfer breaded scallops to a wire rack.
4. 4Heat the frying oil in a deep heavy skillet or Dutch oven to 350°F; the oil should be about 1 1/2 inches deep. Working in batches so the pan is not crowded, fry the scallops 2 to 3 minutes per side until deep golden and crisp.
5. 5Transfer fried scallops to a clean wire rack set over a sheet pan and sprinkle lightly with salt while still hot. Keep warm in a 200°F oven if needed while you finish the rest.
6. 6For the slaw, toss both cabbages and cilantro in a large bowl. In a small bowl whisk mayonnaise, juice of one lime, honey, and salt until creamy; pour over the cabbage and toss until evenly coated and lightly wilted.
7. 7Warm the tortillas in a dry skillet over medium heat for 20–30 seconds per side until pliable and lightly toasted, or wrap in a damp towel and microwave briefly.
8. 8Slice the avocado and cut the remaining lime into wedges. Build each taco with a spoonful of lime slaw, two or three hot fried scallops, avocado slices, a squeeze of lime, and a few dashes of hot sauce. Serve immediately while the scallops are still crackling-crisp.