POPCORN SCALLOP TACOS RECIPE - (4.2/5)
Provided by mander8008
Number Of Ingredients 26
Steps:
- Combine cornstarch, 3/4 tsp salt, 3/4 tsp black pepper together in a shallow dish. Set aside. Whisk eggs, 1/4 tsp salt, 1/4 tsp black pepper together in a shallow dish. Set aside. Pour Panko into a third shallow dish. Set aside. Heat oil in a large saute pan over medium heat to 360 degrees. Make sure your oil is at the right temperature - this is critical to the recipe. Dredge each scallop in cornstarch mixture, lightly coating all sides. Dip into egg mixture, then into the Panko. Fry scallops in oil until browned on all sides, 3 minutes total (keep an eye out - the scallops cook quickly). Remove scallops to a paper-towel lined plate. Season with salt (if necessary), and set aside. Melt 1 Tbsp butter in a skillet. Add 1 tortilla. Fry until tender, flip, sprinkle a bit of Parmesan on top. Fry for another 20 to 30 seconds. Remove to a warmed plate. Repeat process with remaining tortillas, using 1 Tbsp of butter for each. (You can also reduce calories by using non-stick spray instead of butter.) Fill tortillas with lettuce, mango and onion. Divide scallops among the tacos, then top each taco with Avocado-Cilantro Crema (recipe follows).
CUMIN-SEARED SCALLOP TACOS
Provided by Kelsey Nixon
Time 1h5m
Yield 4 servings
Number Of Ingredients 27
Steps:
- First prepare the tomatillo guacamole, cilantro-lime rice, and mango salsa and set aside.
- Remove the tough ligament from the side of each scallop and discard. Pat the scallops dry with a paper towel to remove excess moisture. Season both sides of each scallop with salt, and cumin.
- In a large cast iron skillet, melt butter over medium-high heat. Allow the skillet to get as hot as possible without burning the butter.
- Sear the scallops, turning once, until golden brown on each side, and just cooked through, about 3-5 minutes total. Transfer to a platter and quarter.
- To assemble, toast corn tortillas, if desired, over an open flame just until slightly charred. Fill each tortilla with 2 tablespoons rice, 1 tablespoon guacamole, 1 seared and quartered scallop, and top with mango salsa. Repeat with remaining ingredients.
- To make guacamole:
- Combine the tomatillos, cilantro, avocado, onion, jalapeno, garlic, lime juice, cumin, and salt in a food processor or blender and pulse until combined.
- To make the rice:
- In a small saucepan, bring the rice, cilantro, broth, rice, and lime juice to a boil over high heat. Reduce the heat to a simmer, cover and cook for 20 minutes, or until the rice is tender. Remove the cilantro sprigs and serve.
- To make the salsa:
- Combine the mango, tomatoes, minced onion, cilantro, chile, lime zest, and lime juice in a small bowl. Allow the flavors to macerate. Serve as a garnish for the cumin seared scallop tacos.
TACO POPCORN
Provided by Food Network
Time 5m
Yield 8 cups
Number Of Ingredients 7
Steps:
- Combine the popcorn, corn chips and tortilla strips in a large bowl.
- Place a small pot over low heat. Heat the butter until melted, about 1 minute. Add the hot sauce, taco seasoning and lime zest and whisk to combine. Drizzle the butter mixture over the popcorn. Toss to combine and serve immediately.
CHILI TACO POPCORN
Good alternative form the plain butter and salt, good to have anytime of day.
Provided by barrysbabe30
Categories Appetizers and Snacks Snacks Popcorn Recipes
Time 10m
Yield 6
Number Of Ingredients 6
Steps:
- Mix butter, taco seasoning, hot pepper sauce, chili powder, and seasoned salt in a large bowl. Stir in popcorn and mix well. Serve immediately.
Nutrition Facts : Calories 763.6 calories, Carbohydrate 125.1 g, Cholesterol 40.7 mg, Fat 23.4 g, Fiber 24.4 g, Protein 20.5 g, SaturatedFat 10.5 g, Sodium 446.1 mg, Sugar 2.7 g
POPCORN NACHOS
Mexican-style spices and shredded Cheddar cheese are lively additions to plain popcorn.
Provided by sal
Categories Appetizers and Snacks Snacks Popcorn Recipes
Time 15m
Yield 16
Number Of Ingredients 6
Steps:
- In a small bowl, mix together butter, crushed red pepper, cumin and paprika.
- Place popcorn in a large bowl. Sprinkle with the butter mixture and Cheddar cheese. Toss until well mixed.
Nutrition Facts : Calories 130.3 calories, Carbohydrate 5.2 g, Cholesterol 19 mg, Fat 11.8 g, Fiber 1 g, Protein 1.8 g, SaturatedFat 5.1 g, Sodium 178.8 mg, Sugar 0.1 g
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