Ingredients

• 8 wooden skewers, soaked in water for 15 minutes
• 24 large uncooked shrimp (peel and de-vein, leaving the tails on)
• 16 large sea scallops
• 8 corn tortillas, grilled until heated
• Torn cilantro leaves
• Sliced avocado, optional
• Slaw:
• 2 cups shredded green cabbage
• 1 cup shredded purple cabbage
• 1 cup shredded carrots
• 2 sliced green onions
• 1 small jalapeno chile, seeded and minced
• Dressing:
• 2 tbsp. mayonnaise
• 1 tbsp. lime juice
• 1 clove garlic, minced
• Sugar to taste
• Salt and pepper
• Mango Cucumber Salsa:
• 1 cup diced ripe mango
• ½ cup diced cucumber
• 1 small jalapeno chile, seeded and minced
• 2 tbsp. fresh cilantro leaves, chopped
• 1 ½ tsp. brown sugar
• 2 tbsp. lime juice
• Salt and pepper

Directions

1. On wooden skewers, alternately thread shrimp and scallops. Place skewers on greased grill rack. Cook, covered, over medium heat or broil 4 inches from the heat for 3-5 minutes on each side or until shrimp turn pink and scallops are firm and opaque.
2. Combine slaw ingredients in a medium bowl. In a separate bowl combine dressing ingredients. Pour over slaw and combine. To make salsa toss all in ingredients together and season to taste.
3. To make tacos serve the skewers on a platter with the grilled tortillas, slaw, mango salsa, cilantro and avocado on the side.
   
   Makes: 4 servings.