Every day is Taco Tuesday with these Scallop & Cashew Slaw Tacos from the Alaska Seafood Marketing Institute. Bonus: they are ready in 30 minutes or less!
| 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 Weathervane 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 |
Recipe from Alaska Seafood Marketing Institute
| 1. | 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. |
| 2. | 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. |
| 3. | Heat corn tortillas in a dry cast iron pan to desired doneness. |
| 4. | 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. |
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