Hickory-Smoked Walnut Street Tacos with Superfood Slaw, Avocado, Cotija and Pickled Red Onions
Ingredients
- 1 pound California walnuts (halves/pieces)
- 2 teaspoons kosher salt
- 1/2 teaspoon crushed red chilies
- 1/2 teaspoon Chimayo chili powder
- 1/2 teaspoon smoked Spanish paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon Mexican oregano
- 1/4 teaspoon ground cumin
- 1/8 teaspoon ground coriander
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground cinnamon
- 1 to 1 1/2 tablespoons red wine vinegar
- 16 corn tortillas
- Pickled red onions
- 2 avocados, peeled, sliced
- 3/4 cup cotija cheese, crumbled
- 8 lime wedges
Jalapeno-lime Superfood Slaw
- 2 cups Superfood Slaw (a US Foods product featuring shredded carrots, kale, kohlrabi, Brussels sprouts and other vegetables)
- 1 lime
- 2 jalapeno peppers, seeded and slivered
- 2 tablespoons chopped cilantro
- Kosher salt to taste
- 1 tablespoon pickling liquid from red onions (if not available, adjust vinegar as needed)
PREPARATION
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Smoke California walnuts with hickory chips, using your preferred method. Chop coarsely and transfer to heavy skillet.
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Add salt and all spices.
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Cook, tossing, until toasted and coated with spices.
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Add vinegar and remove from heat. Nuts can be held at room temp for several weeks.
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To make Jalapeno-lime Superfood Slaw, mix ingredients.
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Griddle tortillas until they begin to blister.
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Fill each with 2 to 3 tablespoons jalapeno-lime Superfood Slaw, pickled red onions, avocado slices and about 2 teaspoons cotija cheese. Plate two per order with a lime wedge.
NUTRITION
- Calories: 610 cal
- Total Fat: 48 g
- Trans Fat: 0 g
- Polyunsaturated Fat: 27.28 g
- Cholesterol: 10 mg
- Sodium: 680 mg
- Carbohydrates: 39 g
- Dietary Fiber: 10 g
- Total Sugars: 2 g
- Added Sugars: 0 g
- Protein: 15 g
- Vitamin D: 0 mcg
- Potassium: 311 mg