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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.
Enjoy.
