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.
20m
PREP TIME
6m
COOK TIME
271
CALORIES
15
INGREDIENTS
Servings: 6 (2 tacos)
Ingredients
- Coconut Lime Slaw
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1 teaspoon honey
- 2 cups shredded cabbage
- 1/4 cup flaked coconut
- 2 tablespoons chopped fresh cilantro
- Pigeon Pea Tacos al Pastor
- 2 teaspoons olive oil
- 2 plum tomatoes, chopped
- 1 cup finely chopped pineapple
- 1 can (15 to 16 ounces) brown pigeon peas, rinsed and drained
- 2 teaspoons McCormick Gourmet™ Organic Oregano Leaves
- 1 1/2 teaspoons McCormick Gourmet™ Organic Garlic Powder
- 1 teaspoon McCormick Gourmet™ Organic Ground Cumin
- 1 teaspoon McCormick Gourmet™ Organic Smoked Paprika
- 12 taco shells, warmed
INSTRUCTIONS
- 1 For the Slaw, mix lime juice, olive oil and honey in medium bowl until well blended. Add cabbage, coconut and cilantro; toss to coat. Cover. Refrigerate until ready to serve.
- 2 For the Tacos, heat oil in large skillet on medium heat. Add tomatoes and pineapple; cook and stir 2 to 3 minutes or until softened. Add pigeon peas and seasonings; cook and stir until heated through. Serve pigeon pea mixture in warm taco shells topped with Coconut Lime Slaw.
