Teriyaki Seafood Tacos

• 2 fillets tilapia
• 6 scallops
• olive oil
• 7 tablespoons teriyaki sauce
• white onion sliced
• 2 hearts of palm thinly sliced lengthwise
• 1 persian cucumber thinly sliced lengthwise
• 1/2 avocado thinly sliced
• 1 cup chinese cabbage thinly sliced
• 6 whole wheat flour tortillas
• cayenne pepper
• salsa for topping
• blue corn tortilla chips crumbled

1. Heat some olive oil in a skillet over medium high heat, place the onion slices in it and sprinkle generously with cayenne pepper. Saute until soft and fragrant. Set aside.
2. Wash the tilapia and scallops. Heat some olive oil in a skillet over medium high heat. Place the tilapia on one side of the skillet and the scallops on the other side. Pour the teriyaki sauce evenly over the seafood. Sear the tilapia for about 4 minutes per side and the scallops for about 6 minutes per side.
3. While the seafood is searing, warm up the flour tortillas over a flame and wrap in a dish towel to keep warm.
4. Assemble tacos with the avocado, hearts of palm, cucumber, Chinese cabbage, salsa and sprinkle with blue corn tortilla chip crumbs. Enjoy!

tilapia, olive oil, teriyaki sauce, white onion, hearts of palm, persian cucumber, avocado, chinese cabbage, whole wheat flour tortillas, cayenne pepper, salsa, corn tortilla

Taken from www.yummly.com/recipe/Teriyaki-Seafood-Tacos-1673398 (may not work)