Wonderful Pistachios Street Tacos with Avocado Pistachio Cream Slaw - Taste USA

Wonderful Pistachios Street Tacos with Avocado Pistachio Cream Slaw

  • Duration
  • Serving

Recipe created by the Wonderful Pistachios

Ingredients

For the pickled onions:

(can be made up to 3 days in advance)

  • ¾ cup (190 ml) distilled white vinegar
  • 2 tablespoons (30 ml) fresh lime juice
  • 1 teaspoon (5 ml) kosher salt
  • 1 teaspoon (5 ml) granulated sugar
  • 1 medium red onion, thinly sliced

For the avocado pistachio cream slaw:

 

  • ½ ripe avocado
  • ¼ cup (60 ml) packed cilantro
  • 2 tablespoons (30 ml) chopped jalapeño
  • 1 clove garlic, smashed
  • 1/8 cup (30 ml) Wonderful PistachiosNo Shells Lightly Salted
  • 1 teaspoon (5 ml) lime zest
  • 2 tablespoons (30 ml) lime juice
  • 2 tablespoons (30 ml) water
  • ¼ teaspoon (1 ml+) kosher salt
  • 2 cups (500 ml) shredded cabbage
  • 1 cup (250 ml) shredded carrot

For the pistachio and hominy filling:

 

  • 2 tablespoons (30 ml) avocado oil
  • 1 (25-ounce/about 740 ml) can hominy, drained and rinsed
  • 1 cup (250 ml) Wonderful Pistachios No ShellsLightly Salted
  • 1 teaspoon (5 ml) ground cumin
  • 2 teaspoons (10 ml) chili powder
  • 1 tablespoon (15 ml) fresh lime juice
  • 1 teaspoon (5 ml) fresh lime zest
  • ¼ teaspoon (1 ml+) kosher salt

16 mini tortillas (street taco size,about 4 ½ inches/11 cm), warmed

Directions

To make the pickled onions:

  • 1

    Add the vinegar, lime juice, salt and sugar to an 8 ounce (250 ml) or larger jar and stir until salt and sugar are dissolved.Place sliced onions in a colander or strainer.

  • 2

    Heat 2 cups (500 ml) of water to a boil in the microwave or over the stove. Pour over the onions. Transfer the onions to the container with the vinegar solution. Pack down using a clean, non-reactive spoon.

  • 3

    Once cooled to room temperature, cover with a lid and refrigerate for at least 1 hour and up to 5 days.

To make the slaw:

  • 1

    Combine the avocado, cilantro, jalapeño, garlic, pistachios, lime zest, lime juice, water and kosher salt in a small food processor or a blender and puree until smooth. Add additional water, if needed, to thin to creamy salad dressing consistency.

  • 2

    Place the cabbage and carrot in a large mixing bowl, add the dressing and toss to combine.

To cook the pistachio and hominy filling:

  • 1

    Heat the avocado oil in a large skillet set over medium-high heat. Once hot, add the hominy and cook, stirring continuously, for 1 minute. Add the pistachios and cook 1 minute more, continuing to stir. Note, hominy may stick slightly to the bottom of the pan and that’s okay! Add the cuminand chili powder and cook 1 additional minute.

  • 2

    Remove from heat and stir in lime juice, lime zest and salt.

To assemble the tacos:

  • 1

    Divide pistachio mixture evenly among warmed tortillas, top with slaw and garnish with pickledred onions.

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