Fried Scallop Tacos with Lime Slaw

Serves 4 · 20 min prep · 12 min cook

Ingredients

• 1.25 lb large sea scallops
• 3/4 cup all-purpose flour
• 1/4 cup cornmeal
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1.25 tsp kosher salt
• 1/2 tsp black pepper
• 3 cups neutral oil for frying
• 3 cups shredded green cabbage
• 1 shredded carrot
• 1/3 cup chopped fresh cilantro
• 1/3 cup mayonnaise
• 3 tbsp lime juice
• 1 tsp honey
• 8-12 small corn or flour tortillas
• 1 sliced avocado
• 2 limes lime wedges
• 1/3 cup crumbled cotija cheese

Instructions

1. 1Pat scallops dry and cut any very large ones in half horizontally so they are uniform thickness. Season with a little salt and pepper.
2. 2In a bowl toss shredded cabbage, carrot, and most of the cilantro. In a small bowl whisk mayonnaise, lime juice, honey, and salt into a creamy dressing; pour over the slaw and toss well. Chill until serving.
3. 3Combine flour, cornmeal, chili powder, cumin, smoked paprika, remaining salt, and pepper in a shallow dish. Dredge each scallop thoroughly and shake off excess.
4. 4Heat oil in a heavy skillet to 365°F. Fry scallops in batches 90 seconds to 2 minutes per side until golden-crisp outside and just cooked through. Drain on a wire rack.
5. 5Warm tortillas in a dry skillet or directly over a low gas flame for 15–20 seconds per side until pliable and lightly charred in spots; keep wrapped in a clean towel.
6. 6Build each taco: place a warm tortilla flat, add a generous spoonful of lime slaw, top with 2–3 hot fried scallops, then avocado slices and a sprinkle of cotija and remaining cilantro.
7. 7Finish with an extra squeeze of lime over the scallops so the bright acid cuts the richness of the fried coating.
8. 8Serve the tacos immediately family-style with extra slaw and lime wedges on the side so everyone can assemble more while the scallops stay crunchy.