Alaska Scallop & Cashew Slaw Tacos

Two tacos filled with scallops & slaw topped with avocado slices

  • Preparation Time: 15 minutes
  • Cook time: 15 minutes
  • Yield: 4 servings (2 tacos each)


  • 16 Alaska Scallops
  • Olive Oil
  • Salt and Pepper, to taste
  • Red Pepper Flakes, to taste
  • Corn Tortillas

Cashew Slaw:

  • 1 1/4 cup Cashews
  • 1/4 Red Onion, diced
  • 2 Garlic Cloves, peeled
  • 2 Habanero Chiles, diced (seeds & spines removed)
  • 1/4 cup Peanut Oil
  • 3 Tbsp Rice Wine Vinegar
  • 3 Tbsp Water
  • 1 1/4 cup chopped Cilantro
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 Tbsp Sour Cream
  • 6 cups Napa Cabbage, chopped


Prepare 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 sour cream. In a large bowl, mix cashew cream with Napa cabbage; stir to coat.

Prepare Scallops: Coat 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.

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 sour cream. Garnish with chopped cilantro.

Recipe courtesy of Alaska Seafood Marketing Institute (ASMI)