Grilled Shrimp and Scallop Tacos

Ingredients

8 wooden skewers, soaked in water for 15 minutes
24 large uncooked shrimp (peel and de-vein, leaving the tails on)
16 large sea scallops
8 corn tortillas, grilled until heated
Torn cilantro leaves
Sliced avocado, optional

Slaw

2 cups shredded green cabbage
1 cup shredded purple cabbage
1 cup shredded carrots
2 sliced green onions
1 small jalapeno chile, seeded and minced

Dressing

2 tablespoon mayonnaise
1 tablespoon lime juice
1 clove garlic, minced
Sugar to taste
Salt and pepper

Mango Cucumber Salsa

1 cup diced ripe mango
½ cup diced cucumber
1 small jalapeno chile, seeded and minced
2 tablespoons fresh cilantro leaves, chopped
1 ½ teaspoons brown sugar
2 tablespoons lime juice
Salt and pepper

Instructions

On wooden skewers, alternately thread shrimp and scallops. Place skewers on greased grill rack. Cook, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until shrimp turn pink and scallops are firm and opaque.

Combine slaw ingredients in a medium bowl. In a separate bowl combine dressing ingredients. Pour over slaw and combine. To make salsa toss all in ingredients together and season to taste.

To make tacos serve the skewers on a platter with the grilled tortillas, slaw, mango salsa, cilantro and avocado on the side. Let each person assemble their own tacos.

Recipe Notes

Makes: 4 servings

Wanchese Fish Company