Wild Irish Scallops & Gubbeen Chorizo Tacos with Pickled Red Cabbage & Baja Crème
Insanely tasty tacos using quality Irish seafood
Allergens
Contains Gluten, Eggs, Milk, Mustard, Mollscus
Ingredients
16 wild Irish scallops, trimmed & cleaned
125g Gubbeen chorizo, diced
8 small corn tortillas
80g shredded baby gem lettuce
Pickled cabbage:
250g red cabbage
125ml water
125 ml apple cider vinegar
½ tsp table salt
1 tsp sugar
red pepper flakes
2 cloves garlic, sliced
1 tsp coriander seeds
6 black peppercorns
Baja créme:
50g Blenders Garlic Mayonnaise
50g natural yoghurt
50g tinned jalapenos, drained
Juice of one lime
1tsp fajita seasoning
Method
Step 1:
To make the pickled cabbage: Finely slice the red cabbage. Add all the pickling juice ingredients to a pot, bring to the boil and remove from the heat. Add the red cabbage to the juice and stir well. Let this go cold and store.
Step 2:
To make the Baja créme: In a blender, add the lime juice and jalapenos and blend until smooth. Add the Blenders Garlic Mayonnaise and the rest of the ingredients and blend for 30 seconds. Chill until ready to serve.
Step 3:
Pan-fry the chorizo on high heat until crispy.
Step 4:
Pat the scallops dry, lightly season and cook them on a flat grill for 1 minute each side.
Step 5:
Warm the tortillas on the grill.
To Serve:
Lay out the tortilla and fill with shredded lettuce, pickled cabbage, 2 scallops and some crispy chorizo.
Drizzle the Baja créme over the taco and serve some extra on the side for dipping!
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