Gluten-free · Mexican · 30 min
Grilled Scallop Tacos with Wilted Cabbage, Guacamole & Pineapple Salsa
- 30 min
- 2–6 servings
- 701 kcal / serving
Tender scallops paired with creamy guacamole, wilted cabbage, and bright pineapple salsa tucked into warm tortillas for a quick weeknight taco. The mix of textures and fresh notes comes together in about 30 minutes.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1avocado
- ½ small bunchcilantro
- 1 clovegarlic
- 1lime
- ½ smallpineapple
- ½red bell pepper
- ½ small headred cabbage
- ¾ lbsea scallops
- ½shallot
- 6small flour tortillas
- avocados
- limes
- pineapples
- red bell peppers
- red onion
From the pantry: black pepper, chili powder, extra virgin olive oil, salt
Cookware
aluminum foil · chef's knife · citrus juicer (optional) · colander · cutting board · garlic press (optional) · grill pan, outdoor grill, or skillet · measuring spoons · mixing bowls · stirring spoon · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 1avocado
- ½ small bunchcilantro
- 1 clovegarlic
- 1lime
- ½ smallpineapple
- ½red bell pepper
- ½ small headred cabbage
- ½shallot
- avocados
- limes
- pineapples
- red bell peppers
- red onion
Meat & seafood
- ¾ lbsea scallops
Bakery & bread
- 6small flour tortillas
3 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| avocado | 1 | 2 | 3 |
| cilantro | ½ small bunch | 1 small bunch | 1 small bunch |
| garlic | 1 clove | 2 cloves | 3 cloves |
| lime | 1 | ||
| pineapple | ½ small | 1 small | |
| red bell pepper | ½ | 1 | 1 ½ |
| red cabbage | ½ small head | 1 small head | 1 ½ small heads |
| sea scallops | ¾ lb | 1 ½ lb | 2 ¼ lb |
| shallot | ½ | 1 | |
| small flour tortillas | 6 | 12 | 18 |
| limes | 2 | 3 | |
| pineapples | 1 ½ small | ||
| red onion | ½ medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Wash and dry all produce, then prep the avocado, garlic, lime, pineapple, bell pepper, red cabbage, and shallot.
- Halve and pit the avocado; scoop the flesh into a bowl and mash it with a fork. Add minced garlic, juice half of the lime, and a pinch of salt, then mix to make the guacamole.
- Dice pineapple and pepper; place in a medium bowl. Remove cilantro leaves from stems, chop, and add to the bowl.
- Peel and mince the shallot; add to the bowl with the pineapple and pepper. Squeeze the remaining lime over the mixture, season with salt, and toss to combine into a pineapple salsa.
- Heat a grill pan, skillet, or outdoor grill over medium-high heat. While it warms, cut the cabbage into thin strips after removing the core.
- Toss the cabbage in a bit of oil and cook in the hot pan until softened, about 3–4 minutes; keep warm covered.
- Pat scallops dry and lightly oil them on both sides; season with salt, pepper, and chili powder.
- Sear the scallops in a single layer until browned and just opaque, about 1½–2 minutes per side, then transfer to a plate with the cabbage.
- Warm the tortillas in a skillet, oven, or microwave as you prefer, just before serving.
Two tips
- Make the guacamole ahead and cover tightly to prevent browning.
- Serve with extra lime wedges on the side for additional bright flavour.
Nutrition per serving
- Calories
- 701 kcal
- Protein
- 33 g
- Carbs
- 89 g
- Fat
- 26 g
- Fiber
- 15 g
- Sodium
- 1302 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.