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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.

In this recipe

Lightly Salted (No Shells) image
No Shells

Lightly Salted

Wonderful Pistachios No Shells Lightly Salted are easy on the salt*, and even easier to enjoy.

Learn more

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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