Scallop Fish Tacos
(low fat & low calorie recipe)

1/2 pound sea scallops
Freshly squeezed lemon juice or lime juice
Seasoning salt
1 cup shredded cabbage
2 tablespoons light mayonnaise
1 tablespoon cider vinegar
Splenda to taste*
Dash of Tabasco
Salt and pepper to taste
2 (6-inch) flour or wheat low-fat tortillas, warmed

* Splenda is the trade name for the new dietary sweetener sucralose. This non-calorie sweetener is derived from sugar.

Wash the scallops gently and pat dry with some paper towel. In a large resealable plastic bag or a bowl, add scallops; sprinkle lemon juice and seasoning salt over the scallops and toss to coat. Cover and refrigerate at least 30 minutes but no more than 1 hour.