1- Warm the 8 to 10 corn tortillas on a dry skillet for about 30 seconds per side until they’re soft and ready to hold all that goodness.

2- Prepare the avocado-coconut cream by blending 1 ripe Hass avocado, juice from 1 lime, 1 coarsely chopped jalapeño pepper, ⅓ cup canned light coconut milk, ½ teaspoon honey, and kosher salt until smooth and creamy.

3-While the cream blends, whip up the spring mango salsa: mix 1 diced ripe mango, 1 cup quartered cherry or grape tomatoes, ½ cup julienned radish, ½ cup packed chopped cilantro, juice from 1 lime, and season with kosher salt and fresh ground pepper.

4- Assemble your tacos by spreading the avocado-coconut cream on each warmed tortilla, adding 6 to 8 pieces of the seared scallops, and topping with a generous scoop of the mango salsa.

5- Serve immediately for the best flavor and texture it’s that fresh-off-the-pan vibe that makes this dish unforgettable!