Fish tacos with grilled queen scallops, sour cream, red pointed cabbage, avocado, mango, pineapple, spinach, red onion, spring onion, leek sprouts, chilli, coriander and lime
Serves 4 people
12 small corn tortillas
1 bunch spinach
100ml sour cream
1/2 red pointed cabbage
1 red onion
1 handful leek sprouts
1 pot coriander
2 spring onions
2 red chillis
- Wash the spinach, spring onion, chilli and lime.
- Chop all the vegetables into small pieces. Cut the lime into wedges.
- Turn on the grill and toss the queen scallops in a bit of oil. Place the queen scallops on the grill once it is smoking hot. Take them off before they are well-done. Heat the corn tortillas on the grill as well.
- Spread the tortillas with sour cream and place red pointed cabbage, avocado, mango, pineapple, spinach and red onion on top. Finish with queen scallops, spring onion, chilli, coriander, leek sprouts and salt. Let guests squeeze lime juice over the dish.