Yield: Makes 8-10 tacos
This is a departure from classic Mexican tacos and is inspired by a chef of modern Mexican cooking, Enrique Olvera, who serves foie gras with this pico at his Mexico City restaurant, Pujol. This dish is called “pico de piñata” because many of the ingredients—the clementines, jicama, and peanuts—are traditionally stuffed inside a piñata.
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You can substitute popcorn shrimp for the scallops. Season with salt and sauté, stirring, until just cooked through, 2 to 3 minutes.
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