Alaska Scallop & Cashew Slaw Tacos

Alaska Scallop & Cashew Slaw Tacos


  • 1-1/4 cup cashews
  • 1/4 red onion, diced
  • 2 garlic cloves, peeled
  • 2 Habanero chiles, diced (with seeds and spines removed)
  • 1/4 cup peanut oil
  • 3 Tablespoons rice wine vinegar
  • 3 Tablespoons water
  • 1-1/4 cup chopped cilantro
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 Tablespoon creme fraiche or sour cream
  • 6 cups Napa cabbage, chopped
  • 16 Alaska Scallops
  • Olive oil
  • Salt and pepper, to taste
  • Red pepper flakes, to taste
  • 8 Masa Harina or store-bought corn tortillas
  • Red leaf lettuce
  • 1 avocado, sliced
  • Additional crème fraiche and chopped cilantro, for garnish

Alaska Scallop & Cashew Slaw Tacos

Prep time: 15 minutes

Cook time: 15 minutes

Servings: 4 (2 tacos each)


Slaw: In a food processor, purée cashews, onion, garlic and habaneros to a paste. Blend in peanut oil, rice wine vinegar, water, cilantro, salt, pepper and creme fraiche. In a large bowl, mix cashew cream with Napa cabbage; stir to coat.

Scallops: Coat Alaska Scallops with olive oil and season with salt, pepper, and red pepper flakes. Grill or sauté scallops in olive oil over medium-high heat, cooking about 3-1/2 minutes per side. Cook just until scallops are opaque throughout.

Heat corn tortillas in a dry cast iron pan to desired doneness.

To assemble tacos: Place a leaf of red lettuce on each tortilla. Top with two scallops and cover generously with slaw. Top each taco with an avocado slice and a dollop of crème fraiche. Garnish with chopped cilantro, if desired.

Cook’s Tip: If desired, cashews can be chopped and sprinkled over tacos for added crunch.


In this recipe: Wild Alaska Scallops