1. Combine scallops, red bell pepper, onion, olives, tequila, lime juice, margarita mix, and red pepper flakes in a large covered bowl or large zip-top plastic bag. 2. Refrigerate and let marinate for one to 24 hours. 3. Drain mixture and discard marinade. 4. Place scallop mixture in a large skillet and cook over medium high heat until scallops are opaque and vegetables are crisp-tender. 5. Wrap in flour tortillas and top with sour cream and salsa if desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
