There’s no time like summer for shrimp and scallops on the barbie. In San Diego, the food culture is centered around the fish taco, and eating a good fish taco is a life changing experience. If you don’t believe me, ask my boyfriend who claimed he didn’t like fish before he had his first San Diegan taco. All I can say is I thank that fish taco from Oscar’s for his taste transformation.
We spent memorial day weekend in San Diego, and like most, set about to BBQing quite the feast. Inspired by our taco ventures, we decided to experiment with shrimp and scallop tacos, and created tacos worthy of San Diego.
Shrimp and Scallop Tacos
- 1 lb scallops
- 1 lb prawns
- 3 tbs. olive oil
- 1 tsp. paprika
- Pinch salt
- 1 tsp. red pepper flakes
- 3 avocados
- 1 bunch cilantro
- 1 large green cabbage
- 1 anaheim pepper
- 2 tbs. salsa verde (tomatillo sauce)
- 4 limes
- corn tortillas
Prepare your BBQ. I would suggest using a chimney and newspaper to start your charcoal.
While the charcoal is starting prepare your seafood. Clean your shrimp and scallops. Using a knife remove the black waste from the back part of the shrimp. Load a few skewers with shrimp and scallops, making sure you are punching the stick through the thickest part of the meat.
Place skewers in a pan. Zest and juice two limes. Coat skewers with olive oil, lime juice, zest, paprika, salt, and crushed red pepper flakes. Let sit while you prepare the coleslaw.
Chop cabbage into rough strips. Chop pepper and cilantro. Mix veggies and cilantro with juice of leftover limes, salsa verde, and tbs. of olive oil in a large mixing bowl. Add salt and pepper to taste.
Throw skewers on grill for about 4 minutes on each side, depending how hot coals are. Your seafood is done when the shrimp and scallops are no longer translucent.
Assemble your tacos with seafood, avocados, and coleslaw, topping with cilantro. Enjoy with a nice cold San Diegan beer.