SCALLOP & PEPPER TACOS Heart Health Diabetes Weight Loss Gluten Free ACTIVE: 35 MIN TOTAL: 35 MIN Take a break from classic taco fillings with this scallop, herb and bell pepper taco recipe. Swap peeled raw shrimp for the scallops if you prefer. Round out the meal with a side of pinto beans and brown rice. 3/4 cup fresh parsley leaves 1/3 cup fresh oregano leaves 1 clove garlic, minced 3 tablespoons extra-virgin olive oil, divided 1 tablespoon red-wine vinegar 1/4 teaspoon crushed red pepper 1/8 teaspoon salt plus 1/4 teaspoon, divided 2 medium bell peppers, halved and thinly sliced 1 pound large dry sea scallops (see Tips), patted dry, quartered 8 6-inch corn tortillas, heated (see Tips) 1. Place parsley, oregano, garlic, 2 tablespoons oil, vinegar, crushed red pepper and 1/8 teaspoon salt in a food processor; pulse until finely chopped.
2. Heat 1/2 tablespoon of the remaining oil in a large nonstick skillet over medium-high heat. Add bell peppers and cook, stirring, until softened, 3 to 5 minutes. Transfer to a bowl. Heat the remaining 1/2 tablespoon oil in the pan, add scallops and the remaining 1/4 teaspoon salt. Cook, stirring, until just cooked through, 3 to 4 minutes. Add the herb sauce to the pan, remove from the heat and stir to coat. 3. Fill each tortilla with about 1/4 cup each scallops and peppers. SERVES 4: 2 TACOS EACH Per serving: 307 calories; 13 g fat (2 g sat, 9 g mono); 27 mg cholesterol; 30 g carbohydrate; 0 g added sugars; 18 g protein; 5 g fiber; 694 mg sodium; 543 mg potassium. Nutrition bonus: Vitamin C (158% daily value), Vitamin A (59% dv), Magnesium (19% dv), Folate & Potassium (16% dv). Carbohydrate servings: 2 Exchanges: 11/2 starch, 1 vegetable, 2 lean meat, 2 fat
