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Sun, Sand & Sweet Tea Await You on Alabama’s Beaches

The current temperatures may be cool and crispy, but it’s never too early to start planning your sunny summer sojourn to Alabama’s 32 miles of sugar-white sand coastline in Gulf Shores and Orange Beach.

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Walnut “Chorizo” Tacos with Pickled Vegetables

INGREDIENTS
Pickled Vegetables

• ½ Cup fresh lime juice

• 1½ tsp Sugar

• ¾ tsp Sea salt

• 8 Radishes, thinly sliced

• 2 Jalapeno peppers, medium, thinly sliced

• 1 Clove garlic, thinly sliced

California Walnut Chorizo Crumble

• 15oz Black beans, rinsed and drained
• 2 Cups California Walnuts

• 3 Tbsp Olive or vegetable oil, divided

• 1 Tbsp White vinegar

• 1 Tbsp Smoked paprika

• 1 TbspAncho chili powder

• 1 tsp Oregano, dried

• 1 tsp Sea salt

• 1 tsp Chipotle, ground

• 1 tsp Cumin, ground

• 1 tsp Coriander, ground

Tacos

• 16 Whole wheat tortillas

• Olive oil or olive oil cooking spray

• Thinly sliced romaine lettuce

• Fresh cilantro leaves

• Lime wedges

Directions
1. Stir lime juice, sugar and sea salt in a small bowl. Stir in radish, jalapeno and garlic slices. Let stand for 30 mins to pickle.

2. Meanwhile, to prepare “chorizo” crumble, place walnuts and beans in a food processor; pulse until coarsely chopped.
3. Add 2 Tbsp oil and crumble ingredients to food processor. Pulse again until mixture is finely chopped and resembles ground meat, stirring several times and moving the mixture from the bottom of the bowl to top to evenly mix.
4. Heat 1 Tbsp oil in a large nonstick skillet over medium heat. Add “chorizo” mixture to skillet and cook for 10 mins or until mixture is nicely browned and resembles ground meat, stirring frequently.
5. Brush each tortilla lightly with oil or coat with cooking spray. Cook briefly on a griddle or skillet over medium-high heat to brown on both sides, keeping warm in foil until all tortillas are cooked.
6. Remove pickled vegetables from liquid and discard garlic slices. Fill each tortilla with equal amounts of “chorizo” and pickled vegetables.
7. Garnish with lettuce and cilantro and serve with lime wedges.

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