After moving to USA, we discovered that Mexican Tacos are a popular food option, something that we rarely ate in our home countries. We have tried some amazing tacos while here in California and enjoyed the variety and the rich flavors of the Mexican cuisine. Tacos have become one of our favorite dishes and we have experimented different fillings. Prawns and scallops are 2 of our favorite seafood fillings. In the tacos with prawns, we paired pan-fried prawns with avocado mash and homemade tomato sauce, while in the tacos with scallops, we added some fusion flavors like dried scallops, a very common ingredient in Chinese cuisine. We also opted for keto tortillas made with cassava and coconut flour, perfect for those who are on a low-in-carb diet.
Ingredients (2 Servings):
- 6 Prawns
- 4 Scallops
- 6 Cassava & Coconut Tortillas
- 1 Avocado
- 12-14 Cherry Tomatoes
- 2 Broccoli Heads
- Organic Coconut Cream
- 1 Tablespoon of Dried Scallops
- Extra-virgin Olive Oil
- 2 Cloves of Garlic
- Freshly Ground Black Pepper
- Sea Salt
- Fresh Cilantro
Tacos with Prawns:
- In a wok, simmer a clove of garlic with extra-virgin olive oil until it becomes golden. Cut the cherry tomatoes into halves and add them to the wok.
- Season with sea salt and cook with the lid at medium heat for 10mins. Once the cherry tomatoes are completely cooked, blend them into a smooth creamy sauce.
- Scoop the avocado pulp and mash it in a bowl with a fork. Season it with sea salt, extra-virgin olive oil and black pepper.
- Pre-heat a non-stick pan and sear the prawns for a couple of minutes (each side).
- Assemble all the ingredients: add some avocado mash to the tortilla, add the pan-fried prawns and tomato sauce on top. Drizzle some extra-virgin olive oil and some coconut cream.
Tacos with Scallops:
- Soak the dried scallops into freshly boiled water for 25-30mins. Drain the scallops and break them up with your hands. Keep the water as it will be used as fish broth for the Risotto.
- Wash the broccoli heads and cut into small pieces.
- Finely chop 1 clove of garlic and add it into a wok with some extra-virgin olive oil. Once the garlic starts sizzling, add the broccoli. Season with sea salt and stir for a couple of minutes.
- Add the lid and cook the broccoli at medium heat for 4-5mins.
- Add the dried scallops to the broccoli and stir all together for 2-3mins.
- Pre-heat a non-stick pan and sear the scallops for a couple of minutes (each side).
- Assemble all the ingredients: add some broccoli to the tortilla, add the seared scallops. Drizzle some coconut cream.