Seared Scallop Tacos With Jicama-Peanut Slaw

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1 cup(s) diced jicama

2 large clementines or 1 navel orange, peeled, white pith removed, and diced (1 cup), plus half of the juice

1/2 cup(s) chopped red onion

1/2 cup(s) chopped chicarron (fried pork skin), optional

1/4 cup(s) chopped cocktail peanuts

1/4 cup(s) chopped cilantro

1 habanero chili, minced (seeds removed if desired to reduce heat)

1/4 teaspoon(s) salt sa

1 pound(s) sea scallops

1 tablespoon(s) salt

1 tablespoon(s) vegetable or olive oil

Warm corn or flour tortillas

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