Hickory-Smoked Walnut Street Tacos with Superfood Slaw, Avocado, Cotija and Pickled Red Onions

By Sylvia Oliveira
Total Time
0 Mins
Serves
8
Serving Size
2 tacos

DESCRIPTION

Prep Time
0 Mins
Cook Time
0 Mins
Total Time
0 Mins
Calories
610
Total Fat
48
Trans Fat
0
Polyunsaturated Fat
27.28
Cholesterol
10
Sodium
680
Carbohydrates
39
Dietary Fiber
10
Total Sugars
2
Added Sugars
0
Protein
15
Vitamin D
0
Potassium
311

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

  1. Smoke California walnuts with hickory chips, using your preferred method. Chop coarsely and transfer to heavy skillet.
  2. Add salt and all spices.
  3. Cook, tossing, until toasted and coated with spices.
  4. Add vinegar and remove from heat. Nuts can be held at room temp for several weeks.
  5. To make Jalapeno-lime Superfood Slaw, mix ingredients.
  6. Griddle tortillas until they begin to blister.
  7. 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.