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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 6 SERVINGS

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

Preparation

  • 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.

NUTRITION INFORMATION

(per Serving)

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