Being from Texas, one of my favorite foods is a traditional taco. Admittedly, I have become much of a Mexican food snob because I know a taco when I “see it” and “taste it.”And while traditional tacos taste amazing, what’s not so good are the trans fats since much of the meat (protein) is cooked using lard and butter. That’s why I love using Kelapo coconut oil — I can sauté my veggies and cook my protein using only about ½ tablespoon. Here’s a quick scallop “fajita” taco recipe that will leave you wanting a little more of Texas and Mexico.
- Set a cast iron skillet on medium heat. Add Kelapo coconut oil and allow the oil to heat up. Should take about 1–2 minutes.
- Chop yellow bell pepper and red onion into pieces and add to the skillet along with garlic. Sear the veggies and stir with a spatula.
- Pat dry the scallops with a paper towel to remove excess water. Add to the skillet.
- Season the scallops as they are cooking and be careful not to let them burn or stick to the skillet. Use a spatula to toss them around in the oil so they absorb the flavor or the veggies and the delicious Kelapo oil. Scallops cook very quickly so they should be cooked in a little under 5 minutes.
- Once the scallops are brown on both sides (top/bottom), remove the scallops from heat and serve immediately with warm tortillas.
- Assemble the tacos with scallops, grilled veggies, pico de gallo and if you want, fresh cilantro and avocado.
Remember to always adjust portion size to complement your diet and goals. To reduce calories, you can use only 1 tortilla, less scallops and use spray Kelapo coconut oil instead.
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