Pistachio Street Tacos with Creamy Pistachio and Avocado Salad

For the pickled onions

• 0.75 cup of white vinegar
• 2 tbsp. tablespoons fresh lime juice
• 1 tbsp. 1/2 tsp Kosher salt
• 1 tbsp. tsp white granulated sugar
• 1 medium red onion (thinly sliced)

For the creamy avocado and pistachio salad

• 0.5 ripe avocado
• 0.25 cup fresh cilantro
• 1 tbsp. tbsp Chopped Jalapeño
• 1 garlic clove (crushed)
• 1/8 Cup Wonderful Salted Roasted Pistachios (shelled)
• 1 tbsp. 1/2 tsp Lime zest
• 2 tbsp. tbsp Lime juice
• 2 tbsp. water
• 0.25 tbsp. 1/2 tsp Kosher salt
• 2 cups shredded cabbage
• 1 cup grated carrots

For the pistachio and corn filling

• 1 tbsp. tablespoon avocado oil
• 1 can of cacahuazintle corn (or hominy) (drained and rinsed (710 ml))
• 1 Cup Wonderful Salted Roasted Pistachios (shelled)
• 1, tbsp. ground cumin
• 2 tbsp. tsp Chili powder
• 1 tbsp. tablespoons fresh lime juice
• 1 tbsp. coffee Fresh lime zest
• 0.25 tbsp. 1/2 tsp Kosher salt
• 16 mini tortillas

1. For pickled onions: Pour the vinegar, lime juice, salt and sugar into a 250ml or larger container and stir until the salt and sugar are dissolved.
2. Place the sliced onions in a colander or sieve. Boil 2 cups of water in the microwave or on the stove. Pour over the onions.
3. Transfer the onions to the container containing the vinegar solution. Tamp with a clean stainless steel spoon. Once mixture is at room temperature, cover and refrigerate for at least 1 hour. The preparation will keep for up to 5 days.
4. For the salad: Combine the avocado, cilantro, jalapeño, garlic, pistachios, lime zest, lime juice, water and kosher salt in a small food processor or blender and reduce to puree until smooth. Add water, if necessary, to dilute the preparation and obtain a nice creamy consistency. Pour the cabbage and carrot into a large bowl, add the preparation and mix everything.
5. To cook the pistachios and peanut corn filling: Heat the avocado oil in a large skillet over medium-high heat. Once hot, add the corn and sauté, stirring continuously for 1 min. Add the pistachios and cook for 1 more minute, stirring constantly. Add cumin and chili powder, and cook 1 min more. Remove from the heat and stir in the lime juice, lime zest and salt.
6. To assemble the tacos: Divide pistachio mixture evenly among warmed tortillas, top with salad and pickled red onions.