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Scallop Sausage and Sweet Potato Tacos

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Scallop Sausage and Sweet Potato Tacos
  • Prep Time 30 min
  • Total Time 30 min
  • Servings 12
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For Taco Night this week, try something a little more authentically Mexican! These tacos are full of familiar flavors, put together in an unexpected way.

Ingredients

1/2
pounds scallops
3
sausages
2
medium sweet potatoes
1
large onion
2
jalapeños
1
teaspoon cumin
1
tablespoon chipotle hot sauce

Directions

  • 1 A note about the sausage. I used pre-cooked chicken and jalapeño sausages. If you use these, just dice them up into same sized chunks as the potatoes. If you use raw sausage (a Mexican fresh chorizo would be great in this recipe), just remove the casings and cook it like you would ground beef.
  • 2 Cook the potatoes and cut them into half inch chunks. These could be baked, boiled or even microwaved. For mine, I cut them first and baked about a half hour at 350°F. Also dice the onion and jalapeño.
  • 3 Sear the scallops in oil on both sides, only about 3 minutes total! Cook them on very high heat to get a nice sear. Remove from heat and set aside.
  • 4 In the same oil, add the onion and jalapeño. Be sure to scrape the bottom of the pan to get the browned scallop bits incorporated with the onions and peppers. Cook until just slightly browned, about 7 minutes.
  • 5 Add the cooked sausage to the pan and allow it to brown a bit. Add the potatoes. Add a small amount of water and scrape the bottom of the pan. Add the cumin and chipotle.
  • 6 Cut each scallop into 8 pieces, being sure to leave some of the seared goodness on each piece. Shut off the heat in the pan and stir in the scallops.
  • 7 Serve with some warmed up corn tortillas, a nice limey guacamole, and some chopped up radishes.
Nutrition Information 
No nutrition information available for this recipe
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