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Nutrition Facts
Serving Size 261 g
(Approx. 4 Servings)
Amount Per Serving
Calories 290 Calories From Fat 120
% Daily Value*
Total Fat 13 g 20%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 10 mg 3%
Sodium 460 mg 19%
Total Carbohydrate 36 g 12%
Dietary Fiber 7 g 28%
Sugars 4 g
Protein 12 g
Vitamin A 20% Iron 10%
Vitamin C 50% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Scallop & Chorizo Tacos
Prep Time
20 minutes
Cook Time
10 minutes
Total Time
30 minutes
4  People


Recipe makes 4 Servings

1 link Aurelia's Spanish Style Chorizo
2 ears H-E-B Super Sweet Corn, husks and silks removed
1/3 cup(s) red bell pepper, finely chopped
1/4 cup(s) green onions, finely chopped
1/4 cup(s) cilantro, finely chopped
1/2 cup(s) Four J Spicy Chipotle Fish Taco Salsa
12 large sea scallops, gently washed and patted dry
1 Tbsp avocado oil
4 Mixla Tortillas, lightly toasted
1 large avocado, cubed
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Heat a heavy skillet (cast iron works great for this) over medium-high.
Chop chorizo into small chunks. Set aside.
Cut raw corn off the cob using a sharp knife onto a dinner sized plate. Set aside.
Once pan is very hot add chorizo and stir fry very quickly, just to crisp up the edges.
Add chopped red pepper and fresh corn. Cook and stir just long enough to heat through.
Remove from pan and stir through green onion, cilantro and fish salsa.
Carefully add a little water to pan and swirl. Wipe out pan using paper towel and tongs. Reheat heavy skillet over medium heat.
Oil scallops on both sides with avocado oil.
Sear scallops on each side for 2 to 3 minutes, or until lightly golden brown. Remove from pan.
To build tacos, lightly toast tortillas in a separate skillet while cooking scallops.
Fill each tortilla with 3 scallops and spoon chorizo salsa over scallops.
Top with cubed avocado and serve.


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