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Seared Scallop Tacos with Cotija
Step up your taco game with this scallop, pineapple and bell pepper taco recipe.
1/2 cup Rizo Bros Cotija Cheese
½ Red Cabbage (shredded)
2 tsp Lime Juice
1 cup Red Bell Pepper
½ cup Red Onion
½ cup Cilantro
2 tsp oil
Salt (to taste)
Heat oil in a skillet. While the skillet is heating up, dice pineapple, red bell pepper, red onion and cilantro.
Mix pineapple, red bell pepper, red onion and cilantro in a bowl and season with salt and lemon juice.
Sear scallops in the hot skillet.
Plate scallops with a warm tortilla, smashed avocado, shredded cabbage, scallops and then topped with pineapple salsa.
To finish the dish, sprinkle Rizo Bros Cotija Cheese over the top.
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