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Festive Scallop Fajitas

This Mexican-inspired recipe is quick, colorful, flavorful and filling, yet low in carbs and admirably calorie-conscious. Olé!
Yield: Serves 4
Total Time: 1 hr
Prep: 10 min
Cook: 10 min
Additional: 40 min
Ingredients
1 large red bell pepper, stemmed, seeded and cut into 1/2 inch strips lengthwise
1 large yellow onion, chopped
1 large green bell pepper, stemmed, seeded and cut into 1/2-inch strips lengthwise
1/2 teaspoon lime peel, grated
1/4 cup fresh lime juice
2 teaspoons raw honey
1 clove garlic, minced
1/4 teaspoon organic black pepper
1/8 teaspoon sea salt
8 flour tortillas (7 to 9 inches), warmed
2 firm-ripe avocados, peeled, seeded and cubed
2 teaspoons lime juice
1 1/2 cups prepared salsa
Preparation
1.  Place peppers, onions and scallops in a large shallow platter. Combine the lime peel, lime juice, oil, honey, garlic, pepper and salt. Pour marinade over the peppers, onions and scallops and marinate, turning occasionally for 15 to 20 minutes.
2.  Toss the avocado with 2 teaspoons lime juice and gently stir into the prepared salsa. Let stand 20 minutes or refrigerate up to 24 hours.
3.  Broil or grill marinated ingredients 4 to 6 inches from heat, allowing about 3 to 4 minutes on each side. Turning once with spatula and cook just until the seafood is opaque. Warm tortillas in oven or microwave.
4.  Spoon the seafood and vegetables into warm tortillas. Add salsa to taste, then roll up tortilla to enclose the filling. Serve with refried beans or Mexican rice, if desired.
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