Wonderful Pistachios Street Tacos with Avocado Pistachio Cream Slaw
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.
