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Pistachio Veggie Tacos
May I Have That Recipe
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.
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).
In this recipe
Seasoned No Shell
Ready to spice things up? Picked fresh from our family’s California orchards and shelled for your convenience, these Jalapeño pistachios take snacking to the next level. The perfect balance of flavor and heat from ripe, all-natural jalapeños elevates each bite to an unexpected indulgence.
Want to explore more pistachio-based recipe options?
Don't stop at just one recipe featuring California pistachios. Try these other delectable dishes that feature this versatile and tasty nut!