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Scallop and Capsicum Tacos

Scallop and Capsicum Tacos

Traditional taco fillings are put aside in favour of fresh herbs, capsicums (bell peppers), and scallops. If you prefer prawns you can swap them for the scallops and have a really nice seafood taco.
5 from 1 vote
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Course: Light Meal, Snacks, Tacos
Cuisine: Modern Australian
Cooking Method: Food Processor or Blender, Skillet
Special Diet: Dairy-Free, Gluten-Free
Exchanges: 1 vegetable, 1½ starch, 2 fat, 2 lean meat
Nutrition Profile: Healthy Aging, Healthy Immunity, Low-Calorie
Servings: 4 servings (2 tacos per serving)
Calories: 281kcal
Author: The Cook


For herb sauce:

For taco filling:


  • Make the herb sauce by placing the parsley, oregano, garlic, 1½ tablespoons oil, vinegar, chilli flakes and ⅛ teaspoon salt in a food processor and pulse until finely chopped.
  • For the remaining taco filling, heat ½ tablespoon of the remaining oil in a large nonstick skillet over medium-high heat.
  • Add capsicums (bell peppers) and cook, stirring, until softened ; about 4 minutes. Transfer to a bowl.
  • Heat the remaining oil in the pan, add scallops and ¼ teaspoon salt.
  • Cook, stirring, until just cooked through ,(about 3½ minutes).
  • Add the herb sauce to the pan, remove from the heat and stir to coat.
  • Fill each tortilla with about ¼ cup each of scallops and capsicums.


Warming tortillas prevents them from cracking and breaking. Here are three ways to warm your tortillas:
  • In the oven: Wrap stacks of 8 tortillas in foil; place in a 190°C. (375°F ; Gas Mark 5) oven for 10 to 15 minutes.
  • On the stove: Turn a gas or electric burner on high. Using tongs, slide one tortilla at a time over the burner for a few seconds, alternating sides, until it's softened and beginning to char. Cover tortillas to keep warm.
  • In the microwave: Wrap a stack of 8 tortillas in a barely damp, clean kitchen towel (or paper towel); microwave on High for 30 to 45 seconds.


Serving: 1servings (2 tacos per serving) | Calories: 281kcal | Carbohydrates: 30g | Protein: 18g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 671mg | Potassium: 458mg | Fiber: 5g | Sugar: 3g | Vitamin A: 2950IU | Vitamin C: 118mg | Calcium: 89mg | Iron: 2.9mg
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