INGREDIENTS
1/2 lb. scallops, thawed if frozen, patted dry
1/2 lb shrimp
1 Tbsp. chili powder
1/2 tsp. ground cumin
3 cloves garlic, minced
2-3 Tbsp. lemon juice
2 Tbsp. olive oil
1 onion, chopped
avocados, chopped
corn tortillas
salsa
Combine scallops, shrimp, chili powder, cumin, garlic, and lemon juice in a medium bowl and set aside.
Heat oil in large skillet and add onion; cook and stir for 5 minutes. Then add scallops and shrimp mixture; cook and stir for 3-4 minutes until scallops are opaque and shrimp are pink. Remove scallops and shrimp from skillet with a slotted spoon and set aside. Cook liquid over high heat until thickened, about 3 minutes. Pour over seafood.
Add avocados and 1/2 cup salsa to scallops and stir to coat. Spoon seafood into tortilla and top with avocado and salsa. 4 servings
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