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Pistachio Veggie Tacos

May I Have That Recipe

Recipe by:


Makes 8 tacos:
1/2 cup Setton Farm Jalapeño Seasoned Pistachio Kernels, chopped (reserve a couple tbsp for sprinkling)
2 tbsp extra virgin olive oil
1 medium red onion, chopped
1 medium red bell pepper, diced
1 cup corn kernel, fresh or frozen
1 tsp prepared chili powder
1/4 tsp salt
1 - 15 ounce can black beans, rinsed and drained
8 medium-sized soft tortilla shells can be wheat or corn.
2 limes
1/4 cup crumbled feta cheese (optional)
2 Hass Avocados, peeled and pit removed
1/4 cup lime juice
1/4 tsp salt


1) Heat olive oil in large skillet, add onion, bell pepper, corn, chili pepper, salt and cook on medium for 5-7 minutes of until peppers are soft. Stir often.
2) Add black beans and continue cooking for an additional 3 minutes
3) To make the pistachio avocado spread, mashed the avocado, add salt and lime juice and mix well. Add chopped pistachios.
4) To assemble the tacos spread pistachio-avocado mixture on the tortilla, top with cooked veggies, sprinkle some more pistachios, a generous squeeze of lime and a little crumbled cheese (optional).

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