I have been waiting to tell this story for seven years…

When I graduated from college in 2002, I did what any sensible college graduate would do. I moved into my deceased grandparents’ condo in south Florida and fruitlessly searched for employment for the next six months. Wow, when it’s written in black and white it sure seems a lot less impressive.

Within walking distance from the condo was a small shopping plaza with an abandoned K-Mart. Sadly, this K-Mart had been over-run with feral cats. This plaza was detestable on many levels, but it had one redeemable feature….a delicious Mexican restaurant called Cantina Dos Amigos.

I often rode my bike from the condo to “Dos” to get a fish taco or veggie burrito. I would jump on my bike with a hoodie and pair of long pants and ride over to Dos. As a side note, I would like to add that hoodies and long pants are rarely needed in south Florida in July, but in this case, I wore them so that I could fearlessly ride past the pack of rabid cats that taunted me from the loading dock. It was so worth it though. The ingredients were fresh, the portions were generous, and the price was right for an unemployed college graduate.

I can think of few things that excite me more than the combination of Mexican food and seafood. Try it and see.

Ingredients

• 1 pound of sea scallops
• ¼ large red cabbage (diced)
• 4 scallions (diced)
• 1 tablespoon of white vinegar
• 2 tablespoons of fresh lime juice
• 2 tablespoons of mayonnaise
• ¼ cup reduced fat sour cream
• 2 tablespoons of olive oil
• Salt and pepper (to taste)
• 1 red bell pepper (thinly sliced)
• 1 small onion (thinly sliced)
• 2 cloves of garlic (thinly sliced)
• 8 oz of shredded cheddar cheese
• 2 tablespoons of cilantro (as a garnish)
• 1 whole avocado (thinly sliced)
• 4 corn tortillas and 4 flour tortillas
• 1 can (15 oz) pinto beans (heated with 1 clove of garlic diced)

Directions

Red Cabbage Slaw

1. In a large mixing bowl, combine the cabbage, scallions, lime juice, white vinegar, sour cream, mayo, and salt and pepper.
2. Mix these ingredients and then cover the bowl and place in a refrigerator for 15-20 minutes.

Tacos

1. Sauté the garlic, onions, and red pepper in olive oil for 10-15 minutes until they have caramelized.
2. In the same pan, add the scallops and sear each side for 2-3 minutes until the scallops take on a more white/opaque color.
3. Assemble the tacos on the corn or flour tortillas. Add the cheese, cilantro, peppers and onions, avocado, and sour cream.
4. Serve with a side of pinto beans garnished with sour cream and cilantro.

What would you be willing to ride past a rabid cat for?

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