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.
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.
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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.
