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Wonderful Pistachios Street Tacos with Avocado-Pistachio Cream Slaw image
Wonderful Pistachios Street Tacos with Avocado-Pistachio Cream Slaw image

Easy-to-Cook Recipes

Wonderful Pistachios Street Tacos with Avocado-Pistachio Cream Slaw

Filled with pickled onions, avocado-pistachio cream slaw, pistachios and hominy, these hearty tacos make an easy to cook, easy to eat weeknight dinner.

  • Cook time
    10mins
  • Total time
    60+mins
  • Calories*


    140


  • Serves
    16

Pistachios, Avocado, Vinegar, Lime, Onion, Hominy, Taco, Cumin, Chili, Tortilla, Cilantro, Jalapeno, Slaw

Ingredients

Pickled Onions:

  • 3/4 cup distilled white vinegar
  • 2 tablespoons fresh lime juice
  • 1 teaspoon kosher salt
  • 1 teaspoon granulated sugar
  • 1 medium red onion, thinly sliced


Avocado-Pistachio Cream Slaw:

  • 1/8 cup Wonderful Pistachios No Shells Lightly Salted
  • 1/2 ripe avocado
  • 1/4 cup packed fresh cilantro
  • 2 tablespoons chopped jalapeño
  • 1 garlic clove, smashed
  • 1 teaspoon lime zest
  • 2 tablespoons lime juice
  • 2 tablespoons water
  • 1/4 teaspoon kosher salt
  • 2 cups shredded cabbage
  • 1 cup shredded carrot


Pistachio and Hominy Filling:

  • 1 cup Wonderful Pistachios No Shells Lightly Salted
  • 2 tablespoons avocado oil
  • 1 25-oz. can hominy, drained and rinsed
  • 1 teaspoon ground cumin
  • 2 teaspoons chili powder
  • 1 tablespoon fresh lime juice
  • 1 teaspoon fresh lime zest
  • 1/4 teaspoon kosher salt
  • 16 mini tortillas (street taco size, about 4-1/2"), warmed

Method

For the pickled onions:

  1. Add the vinegar, lime juice, salt, and sugar to an 8-oz. or larger jar and stir until salt and sugar are dissolved.
  2. Place sliced onions in a colander or strainer. Heat 2 cups 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, once cooled.


For the slaw:

  1. Combine the avocado, cilantro, jalapeño, garlic, Wonderful 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 a creamy salad dressing consistency. 2. Place the cabbage and carrot in a large mixing bowl, add the dressing and toss to combine.


For 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.
  2. Add the Wonderful Pistachios and cook 1 minute more, continuing to stir. (Note: The hominy may stick slightly to the bottom of the pan and that’s okay!)
  3. Add the cumin and chili powder and cook 1 additional minute. Remove from heat and stir in lime juice, lime zest, and salt.


To assemble the tacos:

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

Nutrition

  • Serving size: 104g
  • Calories per serving: 140
  • Total Fat 7g
  • Saturated Fat 1g
  • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 260mg
  • Total Carbohydrate 17g
  • Dietary Fiber 3g
  • Total Sugars 3g
  • Includes 0g Added Sugars
  • Protein 3g
  • Vitamin D 0mcg
  • Calcium 23mg
  • Iron 1mg
  • Potassium 140mg

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