More About This Recipe
Tacos are one of the best food items ever invented, so why do most people limit themselves to the standard American ground beef yellow crunchy shell variety? Don't get me wrong, I LOVE those kind of tacos, but I also have loved every new type I have tried.
In Mexico, tacos of this type are called tacos a la plancha, meaning they are cooked on a flat grill. Most of us don't have a flat grill at home, so a nice big skillet works fine.
For this recipe, I used pre-cooked chicken-jalapeno sausages. I was able to just dice this up and add it in the recipe. If you use fresh sausage, just remove it from the casing and brown it, as you would ground beef. A nice fresh Mexican chorizo would work well in this recipe.
Searing scallops is the only way to cook scallops! Trust me, I’ve tried other ways...
After the scallops have cooked and are out of the pan, in go the onions and jalapenos. Then the sausage and some already-cooked sweet potatoes.
To finish it off, the scallops go back in when the pan is off the heat.
Served with some extra limey guacamole and sliced radishes.
Smokey, sweet, spicy. Varied texture from the chewy sausage, creamy potatoes, and tender scallops. Make these on taco night this week!
Dan Whalen uses guacamole as moisturizer. Check out his blog at The Food in my Beard; check Dan's Tablespoon profile often to try his recipes with creative international spins!