Ingredients
Units
- 1 pound of shrimp
- 1/2 pound of scallops
- 2 tablespoons of oil or melted butter
- 1 teaspoon ground Ancho chile, use chipotle if you like it spicy
- 1/4 teaspoon cumin
- 8 tortillas
- Pico de gallo with mango if you like
- 1/4 cup crumbled queso fresco
- cilantro
Instructions
- Heat the salt slab according to the manufacturer’s instructions. Or the grill.
- Clean the shrimp by cutting the shell with a knife and removing the thread from the head to the shrimp’s tail and the whole shell.
- Mix the butter or oil with the Ancho and cumin, and stir.
- Place the shrimp and scallops on the slab. Brush with spiced oil. Flip the shrimp after one minute or when it looks pink. For the scallops, cook 2 minutes per side for the medium size. If they are bigger, 3 minutes per side.
- Heat the tortillas on the grill. Cut pieces of foil.
- Place the tortilla on the foil, place the shrimp and cooked scallops, and a tablespoon of pico de gallo with mango, queso fresco, and cilantro.
- Serve immediately or keep warm.
Notes
This recipe was sponsored by HEB in 2017.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Seafood
- Method: Grill
- Cuisine: Mexican