Hickory-Smoked Walnut Street Tacos with Superfood Slaw, Avocado, Cotija and Pickled Red Onions
Total Time
0 Mins
Serves
8
Serving Size
2 tacos
DESCRIPTION
Total Time
Prep Time
0 Mins
Cook Time
0 Mins
Total Time
0 Mins
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
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
- Smoke California walnuts with hickory chips, using your preferred method. Chop coarsely and transfer to heavy skillet.
- Add salt and all spices.
- Cook, tossing, until toasted and coated with spices.
- Add vinegar and remove from heat. Nuts can be held at room temp for several weeks.
- To make Jalapeno-lime Superfood Slaw, mix ingredients.
- Griddle tortillas until they begin to blister.
- 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.