Scallop & Blue Corn Street Tacos with Kale & Mango Slaw
These Scallop & Blue Corn Street Tacos are bright, bold, and layered with sweet mango, smoky scallops, and fresh crunch. I made a version of this dish on Episode 5 of Next Level Chef — and now you can bring those same vibrant, competition-worthy flavors into your own kitchen (without the pressure of a Thursday 8pm showdown — or waiting to stream it on Hulu the next day).
Equipment
- Large skillet
- Medium mixing bowl
- Small mixing bowl or food processor
- Knife
- Cutting Board
- Clean kitchen towel
Ingredients
- 8 blue corn tortillas
- 1 tablespoon olive oil
- 1 pound small bay scallops
- 1 clove fresh garlic minced
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 bunch Lacinato kale de-stemmed and thinly sliced
- 1 cup ripe mango diced
- 2 tablespoons white vinegar
- 1 tablespoon honey
- 1 teaspoon olive oil
- Salt and pepper to taste
- 1/2 cup sliced mango
- 1 medium jalapeño seeded
- 1/4 cup white onion
- 1/2 cup fresh cilantro
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Warm the tortillas according to package instructions. Lightly oil a skillet and cook over medium heat for 2–3 minutes until softened and heated through. Wrap in a clean towel and set aside.
- In a medium bowl, combine the sliced kale, diced mango, white vinegar, honey, olive oil, salt, and pepper. Toss well and set aside to soften slightly.
- Heat a skillet over medium-high heat for 2 minutes. Add olive oil, then add scallops, minced garlic, paprika, garlic powder, salt, and pepper. Sauté for 2–3 minutes until caramelized on the outside and just tender in the center. Remove from heat immediately to avoid overcooking.
- In a food processor or small bowl, combine mango, jalapeño, white onion, cilantro, olive oil, salt, and pepper. Pulse until finely chopped but not pureed.
- Assemble tacos by layering scallops into each tortilla, topping with kale-mango slaw and finishing with mango-jalapeño salsa. Serve immediately.