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.

Yield: 2 tacos per serving


*This recipe was created for 4 and 24 servings. To adjust the serving quantity, enter a new yield (up to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

 
Tasting Serving (4)24 ServingsResized (xx) ServingsRecipe Nutrition
Ingredients Quantities Instructions
lime juice 2 tablespoons 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.

olive oil 1 tablespoon
honey 1 teaspoon
shredded cabbage 2 cups
flaked coconut 1/4 cup
fresh cilantro, chopped 2 tablespoons
olive oil 2 teaspoons
plum tomatoes, chopped 2 eaches
pineapple, finely chopped 1 cup
brown pigeon peas, 15-16 oz. rinsed and drained 1 can
McCormick Culinary® Oregano Leaves, Mediterranean Style 2 teaspoons
McCormick Culinary® Garlic Powder 1 1/2 teaspoons
McCormick Culinary® Ground Cumin 1 teaspoon
McCormick Culinary® Smoked Paprika 1 teaspoon
taco shells, warmed 8 eaches
Ingredients Quantities Instructions
lime juice 3/4 cup 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.

olive oil 6 tablespoons
honey 2 tablespoons
shredded cabbage 12 cups
flaked coconut 1 1/2 cups
fresh cilantro, chopped 3/4 cup
olive oil 1/4 cup
plum tomatoes, chopped 12 eaches
pineapple, finely chopped 6 cups
brown pigeon peas, 15-16 oz. rinsed and drained 6 cans
Oregano Leaves, Mediterranean Style 1/4 cup
Garlic Powder 3 tablespoons
Cumin, Ground 2 tablespoons
Paprika, Smoked 2 tablespoons
taco shells, warmed 48 eaches
Ingredients Quantities Instructions
No Resize Selected

Nutrition Information (per serving)

Calories 260 kcal


Total fat 11 g


Saturated fat 4.5 g


Trans fat 0 g


Cholesterol 0 mg


Sodium 300 mg


Carbohydrate 37 g


Dietary fiber 6 g


Sugars 7 g


Protein 6 g


Chef's Tip: Pigeon peas are considered a pulse, in the legume family, that range from green to brownish in color. However, when skinned and split, they are yellow in color and known as Toor dal or Toovar dal. Pigeon peas have a pleasant, slightly sweet, nutty taste. They are commonly found dried or canned in most groceries, Latin and Indian markets or online specialty stores.

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