Wonderful Pistachios Street Tacos with Avocado-Pistachio Cream Slaw

Pickled Onions:

• 3/4 cup distilled white vinegar
• 2 tablespoons fresh lime juice
• 1 teaspoon kosher salt
• 1 teaspoon granulated sugar
• 1 medium red onion, thinly sliced

Avocado-Pistachio Cream Slaw:

• 1/8 cup Wonderful Pistachios No Shells Lightly Salted
• 1/2 ripe avocado
• 1/4 cup packed fresh cilantro
• 2 tablespoons chopped jalapeño
• 1 garlic clove, smashed
• 1 teaspoon lime zest
• 2 tablespoons lime juice
• 2 tablespoons water
• 1/4 teaspoon kosher salt
• 2 cups shredded cabbage
• 1 cup shredded carrot

Pistachio and Hominy Filling:

• 1 cup Wonderful Pistachios No Shells Lightly Salted
• 2 tablespoons avocado oil
• 1 25-oz. can hominy, drained and rinsed
• 1 teaspoon ground cumin
• 2 teaspoons chili powder
• 1 tablespoon fresh lime juice
• 1 teaspoon fresh lime zest
• 1/4 teaspoon kosher salt
• 16 mini tortillas (street taco size, about 4-1/2"), warmed

For the pickled onions:

1. Add the vinegar, lime juice, salt, and sugar to an 8-oz. or larger jar and stir until salt and sugar are dissolved.
2. 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.

For the slaw:

1. Combine the avocado, cilantro, jalapeño, garlic, Wonderful 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 a creamy salad dressing consistency. 2. Place the cabbage and carrot in a large mixing bowl, add the dressing and toss to combine.

For 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.
2. Add the Wonderful Pistachios and cook 1 minute more, continuing to stir. (Note: The hominy may stick slightly to the bottom of the pan and that’s okay!)
3. 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.