LarryWolfe
Chef Extraordinaire
Tried something different last night. I marinated grouper, sea scallops and shrimp in a Cilantro Citrus marinade for about 30 minutes. Then grilled, and cut up the meat into smaller pieces and place in flour tortillas, topped with a small dice of red and yellow bell pepper, red onion and cilantro. I then topped the taco's off with a mango/peach salsa. I will be doing this again very soon, they turned out awesome! These would be especially good in the summer time served cold!