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Pigeon Pea Tacos Al Pastor with Coconut Lime Slaw

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.
20 min
PREP TIME
6 min
COOK TIME
271
CALORIES
17
INGREDIENTS

INGREDIENTS

  • Coconut Lime Slaw
  • 2 tablespoons (30 mililiters) lime juice
  • 1 tablespoon (15 mililiters) olive oil
  • 1 teaspoon (5 mililiters) honey
  • 2 cups (500 mililiters) shredded cabbage
  • 1/4 cup (60 mililiters) flaked coconut
  • 2 tablespoons (30 mililiters) chopped fresh cilantro
  • Pigeon Pea Tacos Al Pastor
  • 2 teaspoons (10 mililiters) olive oil
  • 2 plum tomatoes , chopped
  • 1 cup (250 mililiters) finely chopped pineapple
  • 1 can (425 mililiters) brown Pigeon Peas , rinsed and drained
  • 2 teaspoons (10 mililiters) Oregano Ground
  • 1 1/2 teaspoon (7 mililiters) Organic Garlic Powder
  • 1 teaspoon (5 mililiters) Organic Ground Cumin
  • 1 teaspoon (5 mililiters) Organic Smoked Paprika
  • 12 taco shells , warmed

Preparation

  • 1 Mix brown sugar, fish sauce, soy sauce, Thai basil, cornstarch and crushed red pepper in small bowl. Set aside.
  • 2 Heat oil in large skillet or wok on high heat. Add garlic; cook and stir 30 seconds or until fragrant. Add chicken; cook and stir until lightly browned. Add bell pepper and onion; stir fry 3 to 5 minutes or until vegetables are tender-crisp. Add fish sauce mixture; cook 1 minute. Serve over cooked rice or in lettuce wraps, if desired.

NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon.

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