Back to Recipe Menu

Scallop tacos with a mango & pineapple salsita


  • Gently toss the capsicum, pineapple, mango and chillies with 2 tbsp chopped coriander, the juice of 1 lime, a slurp of oil and a little seasonings until well combined. Set aside for up to 1 hour to develop flavours.
  • When almost ready, whisk 3 tbsp oil with the grated rind and juice of the other lime and the garlic in another bowl.
  • At the same time, remove the scallops from the shells, toss in the above marinade and refrigerate for about 5-10 mins – no longer!
  • Heat the tortillas in a dry pan (or in the oven). Remove.
  • Then very briefly cook the scallops in the pan until they just begin to plump up.
  • To serve, place the tortillas on individual plates and layer the lettuce, avocado, red onion, scallops and salsita down the centre. Then roll up, if you can, and enjoy!


  • ½-1 red capsicum, cored, seeded & diced
  • ½ pineapple, diced
  • 1 large firm mango, diced
  • 1-2 small red chillies, finely chopped
  • 3 tbsp chopped fresh coriander
  • 2 limes
  • olive oil
  • sea salt & freshly ground pepper
  • 2 garlic cloves, crushed
  • 16-20 scallops in the shell
  • 4 flour tortillas
  • shredded iceberg lettuce
  • 1 avocado, sliced
  • 1 red onion, very finely sliced

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm