Wonderful Pistachios Street Tacos with Avocado Pistachio Cream Slaw

Wonderful Pistachios
  • 16 tacos

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

Instructions

  1. 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.

  2. 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.

  3. 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.

  4. To assemble the tacos:

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