Place tortillas on a clean surface and use a 3 1/2-inch ring cutter to cut as many single discs as you can from each tortilla.
Pour oil into a deep-bottomed skillet and heat to 370° F over medium-high heat. Carefully drop 3 to 4 tortilla discs in at a time and quickly fry both sides, 2 to 3 minutes, then remove cooked shells and quickly sprinkle with salt and place on paper towel. Reserve until needed.
FRESNO CHILE, SQUASH SLAW AND VINAIGRETTE
In a medium bowl, place chiles, squash, bell pepper, walnuts, sesame seeds and a sprinkle of salt and pepper.
In a smaller bowl, whisk together rice vinegar, walnut oil, honey, lime and a sprinkle of salt and pepper.
Pour over the squash mixture and toss to combine. Reserve until needed.
PAN-ROASTED HALIBUT
Season each piece of fish on both sides with salt and pepper.
Heat a skillet or cast iron pan over medium to high heat, then add some olive oil. Place seasoned pieces of fish in pan and quickly cook both sides.
Remove from heat and reserve warm until needed.
WALNUT SATAY SAUCE
In a saucepan, heat up oil, shallot, garlic and curry paste over medium heat until it becomes fragrant.
Add remaining ingredients and whisk together, then blend with an immersion blender. Reserve until needed.
*Note: To make walnut butter, run walnuts through food processor until they turn creamy and add a pinch of kosher salt if needed or a drop of water.
ASSEMBLY
Lay out fried flour tortilla discs on a baking sheet.
Place some slaw and a piece of halibut on each tortilla, then drizzle with warm walnut satay sauce and serve.
This completely plant-based pasta dish is packed with vegetables and features a bolognese-like sauce made with mushrooms and walnuts. The recipe can be halved and made in an 8 x 8 baking dish if you wish to make a smaller number of servings but this dish reheats well and we…
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