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Wonderful Pistachios Street Tacos with Avocado Pistachio Cream Slaw


For the pickled onions: (can be made up to 3 days in advance)
¾ cup distilled white vinegar
2 tablespoons fresh lime juice
1 teaspoon kosher salt
1 teaspoon granulated sugar
1 medium red onion, thinly sliced

For the avocado pistachio cream slaw:
½ ripe avocado
¼ cup packed cilantro
2 tablespoons chopped jalapeño
1 clove garlic, smashed
1/8 cup pistachios, shelled, lightly salted
1 teaspoon lime zest

2 tablespoons lime juice

2 tablespoons water
¼ teaspoon kosher salt
2 cups shredded cabbage
1 cup shredded carrot

For the pistachio and hominy filling:
2 tablespoons avocado oil
1 (25-ounce) can hominy, drained and rinsed
1 cup pistachios, shelled, lightly salted
1 teaspoon ground cumin
2 teaspoons chili powder
1 tablespoon fresh lime juice
1 teaspoon fresh lime zest
¼ teaspoon kosher salt
16 mini tortillas (street taco size,
about 4 ½ inches), warmed


To make the pickled onions:

Add the vinegar, lime juice, salt and sugar to an 8 ounce or larger jar and stir until salt and sugar are dissolved. 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 to room temperature, cover with a lid and refrigerate for at least 1 hour and up to 5 days.

To make the slaw:

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

To cook the pistachio and hominy filling:

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 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.


Nutritional Information

Based on 16 servings (1 taco).

Per serving:

Calories 140
Total Fat 7g
Saturated Fat 0.5g
Monounsaturated Fat 4g
Polyunsaturated Fat 2g
Cholesterol 0mg
Sodium 400mg
Carbohydrates 16g
Dietary Fiber 2g
Protein 3g
Calcium 21mg
Magnesium 8mg
Potassium 59mg
Folate 10mcg