Scallop Tacos with Smashed Avocado Salad

How fancy does that title sound?? Would you believe this is a 15-minute dinner? Maybe 20? SERIOUSLY. And so easy. And holy moly my best Taco Tuesday yet! (Not to pat myself on the back or anything… oops!)

Scallops are a special treat, but since they’re also a fan favorite in this house, I decided we were due. And you are too! Scallops sound and look and feel like a fancy-schmancy meal, but they’re so simple and you just have to try these tacos. Here you go.

WHAT YOU NEED
* 1lb bay scallops (the little ones)
* 2T olive oil, divided
* 1/2t freshly ground black pepper
* 1t Kosher salt, divided
* 1C frozen sweet corn kernels
* 4 green onions, chopped
* 1 ripe avocado
* crumbled feta cheese
* fresh cilantro, chopped
* fresh lime
* corn tortillas
* 1 whole, ripe avocado

WHAT TO DO
Place the scallops in a bowl with 1 tablespoon of olive oil, the black pepper, and 1/2 a teaspoon of Kosher salt. Carefully mix until the scallops are well-coated.

In a saute pan over medium heat, heat a tablespoon of olive oil and cook the corn and green onions, and 1/2 a teaspoon of Kosher salt until the corn and inions become slightly charred. Remove from heat.

Cut the avocado in half and use your hands to squeeze/smash the flesh into a bowl. Add the charred corn and green onions. Add some crumbled salty feta (as much as it looks like your salad needs). Squeeze some fresh lime over the bowl, and mix well.

Heat a nonstick pan over high heat. Add the scallops and cook about 1 1/2 to 2 minutes per side, getting a good sear on ’em. Remove from heat.

Spread the avocado salad onto a warm tortilla, add 3 or 4 scallops on top, sprinkle with chopped cilantro. Serve with a squeeze of fresh lime. BOOM!

Ahi Tuna Tacos

It’s time for another edition of everybody’s favorite easiest and best dinner ever: Tacos! Once again, these look and sound crazy fancy but they’re so so simple and quick to put together. You can DIY some of the components I shortcut, obviously, but you don’t need to to make these amazing (and did I mention easy?!) tacos. So here you go.

WHAT YOU NEED
* 2 6oz ahi tuna steaks
* 2T low-sodium soy sauce
* 3T olive oil, divided
* 1t salt
* 1/2t black pepper
* 1 small bag pre-shredded cabbage mixture, (I used a mix with purple and green cabbage, kale, and carrots)
* 1T rice vinegar
* 2 radishes, sliced thin
* 1/2 and avocado, slices thin
* tortillas
* lime wedges for garnish
* optional: sriracha mayonnaise for topping

WHAT TO DO
Place the tuna steaks in a large zip top bag and add the soy sauce, 1 tablespoon of olive oil, salt, and pepper, then close the bag and carefully move it around to cover the tuna entirely and refrigerate and marinate for anywhere from 10 minutes to overnight. 

While that’s marinating, add the cabbage mix to a bowl with 2 tablespoons of olive oil and the rice vinegar and toss to combine. Set aside.

Heat a pan over medium high heat. Add the tuna steaks and cook 2.5 minutes per side. Remove from the pan and slice thinly on the diagonal.

Warm your tortillas and then prepare your tacos: tortilla; a little cabbage salad; a few slices of radish and avocado; a few pieces of tuna; a squeeze of lime and a drizzle of sriracha mayo if that’s your thing.

Coconut-Crusted Chicken Tacos with Mango-Corn Salsa

It’s Taco Tuesday! When I was meal-planning for the week, I realized I hadn’t done a Taco Tuesday in a while, and also that I wanted to try something new. These are breaded without a thick dredge, and baked, rather than fried, so have an extra one or two! Easy and so delicious. Here you go.

WHAT YOU NEED
* corn tortillas
optional for serving: ripe avocado, sliced

for the chicken
* 1-1 1/2lbs chicken breast tenders (or just chicken breast cut into thin strips)
* 3/4-1C unsweetened shredded coconut
* 1/2C panko breadcrumbs
* 1t garlic powdercocotaco3
* 1t cumin
* 1/4t chili powder
* juice of 2 limes

for the mango-corn salsa
* 2 ears corn
* 1/2 a ripe mango, diced
* 1 small tomato, diced
* 1 shallot, diced
* small handful cilantro, chopped
* juice of 1 lime
* 1t apple cider vinegar
* pinch each salt and pepper

WHAT TO DO
Preheat your oven to 350F. Prepare a baking sheet by covering it with tin foil. You can also place a baking cooling rack into the baking sheet (optional) to help keep one side of your chicken pieces from getting too soggy. Set aside.

Mix all the chicken coating ingredients together in a bowl. Squeeze the limes right over the raw chicken pieces, and then toss each piece of chicken in the coconut-panko mixture to coat. Place the chicken onto your prepared baking sheet (or onto the cooling rack on the baking sheet). Bake 15-20 minutes at 350F. Then broil for 2 minutes on high to finish crisping the coconut crust.

While the chicken’s in the oven, throw your salsa together. Cut the corn kernels off the cob and saute in a little olive oil or cooking spray until it begins to char a bit. Remove from heat. Meanwhile, dice and chop the mango, tomato, shallot, and cilantro and mix together in a bowl. Add the corn and mix through. Add the lime juice, cider vinegar, salt, and pepper and mix well to combine.

Assemble your tacos and add a slice of fresh, ripe avocado for a creamy, delicate finish.

Sausage, Pepper, and Onion Tacos

Okay busy people! I present to you the easiest, tastiest crazy weeknight dinner that anyone can pull off and might even–as it did in my house (wait for it…)–MAKE YOUR KID DISCOVER THEY LOVE ONIONS! Yeah, buddy! In all seriousness, tacos are such an easy way to make a complete meal in short time. They are *infinitely* modifiable, so you can customize to any proteins or veggies your family likes or would be willing to eat, and have it ready in no more than 30 minutes, depending on the details. This one’s no exception. Just a few ingredients and about 20-25 minutes total. And the introduction of the awesome pairing of sausage + pepper + onions with tacos. How can you go wrong?? You can’t. You’re welcome. Here you go.

WHAT YOU NEED
* 1 red pepper
* 1 orange pepper
* 1 yellow pepper
* 1 small sweet onion
* olive oil
* lemon pepper (or regular black pepper is fine, too)
* salt
* 1 package precooked chicken sausage (or regular sausage) of your choosing
* corn tortillas
* optional toppings: sour cream; Greek yogurt; guacamole; fresh chopped cilantro; fresh lime

WHAT TO DO
Preheat your oven to 400F. Prep a large baking sheet by wrapping it in tin foil.

Wash your peppers and seed them. Then cut them into long, thin strips. Peel your onion and cut it in half, then into thick half-moons. Arrange these on the baking sheet. Drizzle generously with olive oil and sprinkle with lemon pepper and salt to taste. Roast 15-20 minutes at 400. Transfer to a serving dish when done.

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While your peppers and onions are in the oven, prepare your chicken sausage. Cut each link in half lengthwise, then into small chunks. Heat a large frying pan to medium and add the sausage chunks to it. Warm the sausage in the pan until it gets a slight crust (but don’t allow it to char). Remove to a serving dish.

Finally, warm up your tortillas. Quick trick: place tortillas into the microwave on a paper towel and heat just 40 seconds on high. They’ll be warm and soft and ready to go. Place them in a tortilla warmer or between two plates to keep them warm for serving. Now all that’s left is to serve up your tacos: tortilla –> some sausage –> some of each pepper –> some onion –> topping(s) of your choosing –> into your mouth. DONE! Hot diggity! And did I mention MY KID ATE ONIONS?! Whooooop!

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