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Seared Scallop Tacos with Black Beans and Green Chile Chutney
REAL MOM KITCHEN21Ingredients
40Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 8 sea scallops (large)
- salt
- pepper
- 1 Tbsp. canola oil
- 1/2 cup cabbage (shredded)
- 6 flour tortillas (small)
- 1 clove garlic (chopped)
- 15 oz. black beans (BUSH’S®, drained and rinsed)
- 1/2 cup chicken broth
- 1 tsp. smoked paprika
- 1 tsp. cumin seed (toasted and ground)
- 2 tsp. oregano (toasted and ground)
- 1/4 cup apple cider vinegar
- 1/4 cup sugar
- 1/2 tsp. kosher salt
- 7 oz. green chiles (diced fire roasted)
- 1 jalapeno pepper (each, chopped, remove seeds for milder chutney)
- 7 oz. chipotle peppers in adobo sauce
- 1/2 cup sour cream
- 1/2 tsp. kosher salt
- 1/4 cup fresh lime juice
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