Dish Deconstructed: Baja-Style Sea Scallop Tacos

Pictured: Baja-style sea scallop tacos with red onion escabeche and Baja sauce.

Red onion escabeche: Red onions, sliced. Lime juice. Rice wine vinegar. Salt. 30 minutes.

Baja sauce: Plain yogurt. Sour cream. Cilantro. Salt. Pepper. Lime juice.

Hand-made flour tortilla: Flour. Water. Salt. Shortening. Knead. Rest. Roll. Griddle.

Sea scallops: Ancho chili powder. Salt. Pepper. Lime. Olive Oil. Saute.

Pico de gallo: Tomato, diced. Onion, diced. Jalapeno, diced. Cilantro. Lime. Salt Pepper.

Assemble: Above ingredients. Chopped cabbage. Wedge of lime.


We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


All-access pass to the top stories, events and offers around town.

  • Top Stories


All-access pass to top stories, events and offers around town.

Sign Up >

No Thanks!

Remind Me Later >