1

Combine scallops, lemon juice, lime juice, tequila, tomatoes, capsicum, coriander and chilli in a large non-reactive bowl. Cover and marinate for 8 hours or overnight. The scallops will turn opaque.

2

Combine avocado, lemon juice, olive oil, onion and coriander sprigs in a small bowl.

3

Preheat grill. Lightly coat tortillas with olive oil spray. Sprinkle with paprika and cut into wedges. Grill until crisp.

4

Place tortillas in a plate, top with avocado mixture and then scallops.