Naked Clam Tacos
- 1 lb Sea Watch Raw Super Surfer Clam Strips
- 1 Tbsp Olive Oil
- Shredded Lettuce
- 4 Soft Corn Tortillas
Pineapple Pico De Gallo:
- 1 Cup Tomato, seeded & diced
- ½ Cup Crushed Pineapple, drained
- 1 Tbsp Jalapeño Pepper from jar, diced
- 2 Tbsp Scallion, chopped
- 1 Tbsp Cilantro, minced
- 1 Tbsp Garlic, minced
- 1 Lime, juiced
- On a hot flat top grill or in hot fry pan, toast both sides of the corn tortillas.
- Coat the same surface with the olive oil and sautÈ the raw super surfers for 2 to 3 minutes, tossing at least twice.
- Cook until clams are opaque in color and at least 170 degrees internal temperature.
- Cup tortilla in hand; add a little shredded lettuce, one fourth of the clam meat and a tablespoon of the pineapple pico de gallo, repeat with remaining tortillas.
Serves: 4 Soft Tacos
