This hearty, meat-free twist on classic tacos al pastor features a protein-packed filling of spiced pigeon peas, tomatoes, and pineapple paired with a cooling coconut-lime cabbage slaw.
This recipe was developed for the Flavor Forecast: Looking Back to Look Forward.
Ingredients
- Coconut Lime Slaw
- 2 tablespoons lime juice, fresh
- 1 tablespoon olive oil
- 1 teaspoon honey
- 2 cups cabbage, shredded
- 1/4 cup flaked coconut
- 2 tablespoons cilantro, chopped
- Tacos
- 2 teaspoons olive oil
- 1 cup plum tomatoes, 1/2-inch dice
- 1 cup pineapple, 1/2-inch dice
- 2 cups brown pigeon peas, canned, drained, rinsed
- 2 teaspoons Oregano Leaves, Mediterranean Style
- 1 1/2 teaspoons Garlic Powder
- 1 teaspoon Cumin, Ground
- 1 teaspoon Paprika, Smoked
- 8 each corn tortillas
Nutrition Information
(per serving)
This hearty, meat-free twist on classic tacos al pastor features a protein-packed filling of spiced pigeon peas, tomatoes, and pineapple paired with a cooling coconut-lime cabbage slaw.
This recipe was developed for the Flavor Forecast: Looking Back to Look Forward.
Key products
Instructions
Coconut Lime Slaw
- In a bowl whisk together lime juice, olive oil, and honey until well blended. Add cabbage, coconut, and cilantro. Toss to coat. Hold refrigerated for service.
Prep
- Heat oil in a sauté pan over medium heat. Add tomatoes and pineapple. Cook, stirring, until softened.
- Add pigeon peas, oregano, garlic, cumin, and smoked paprika. Stir to combine and cook until heated through and fragrant. Hold hot for service, or cool and refrigerate until needed.
Service
- Set grill to high. For each serving, grill two tortillas until lightly charred.
- Fill each tortilla with 1/2 cup of pigeon pea mix and 1/4 cup Coconut Lime Slaw. Serve warm.
