LOS ANGELES — Wonderful Pistachio has partnered with Chef Claudia Sandoval to create a Cinco de Mayo recipe featuring the company’s new Shellless Jalapeño Lime Pistachio flavor.
Sandoval is a former winner of the reality show “MasterChef,” now a judge on the show and a best-selling author.
Wonderful and Sandoval have launched a partnership with Instagram Reels to show you how to make Shrimp Tacos with Wonderful Pistachios, Jalapeños, Lime, and Salsa Macha Verde. They also shared how to make guacamole using jalapeño lime pistachios.
The Reels can be found on the Instagram accounts @WonderfulPistachios and @ChefClaudiaSandoval.
Chef Claudia’s Birthday Shrimp Tacos with Jalapeno Lime Salsa Macha Verde
salsa matcha verde
Source: Amazing Pistachios- Finely chopped pistachios, unshelled jalapeños 1/4 cup lime
- 1 fresh Anaheim pepper, chopped
- 1 green bell pepper (chopped)
- 2 fresh jalapenos, chopped
- 4 cloves garlic (chopped)
- 1/4 cup chopped green onions
- 1 cup (236ml) vegetable oil
- Kosher salt (appropriate amount)
Shrimp ingredients:
- 1 1/2 pounds shrimp, peeled and deveined
- 1 teaspoon kosher salt
- 1/4 teaspoon pepper
- 6 corn tortillas
- For throws:
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1/4 cup julienned red onion
- lime juice 1/2
direction:
For Salsa Mach Verde:
- In a heatproof bowl, mix together the bell peppers, Wonderful Pistachios, jalapeño limes, garlic, and green onions until well mixed.
- In a saucepan over medium heat, heat the vegetable oil until almost smoking and shiny. Immediately carefully pour the oil over the chile mixture. Heat the oil and cook the chili. Mix and combine. Let the salsa cool completely before seasoning.
- Once cool, season the salsa with kosher salt.
- For throws:
- Combine cabbage, carrots, and onions in a bowl. Season with lime juice and salt.
For shrimp:
- Season the shrimp with salt and pepper. In a Teflon-coated frying pan over medium-low heat, add 1-2 tablespoons of oil and fry the shrimp for 1-2 minutes on each side.
On the plate:
- Warm the corn tortillas and place on your desired serving plate.
- Serve shrimp topped with coleslaw and salsa maccaverde.
Amazing Pistachio Shellless Jalapeno Lime Guacamole
Yield: 2 cups
material:
- 1/4 cup fine pistachios, unshelled, jalapeños, lime, chopped
- 2-3 large ripe Hass avocados
- 1/4 cup (35 g) chopped red onion
- 1 tbsp chopped chile jalapeno
- 1/4 cup (10 g) chopped fresh coriander leaves
- Kosher salt (appropriate amount)
- 1 1/2 tablespoons fresh lime juice, or to taste
direction:
- Slice the avocado lengthwise around the seed and carefully remove the seed.
- Use a large spoon to scoop out the avocado pulp and place in a large bowl or molcajete. Using the back of a fork, mash the avocado until it’s slightly smooth but still lumpy.
- Stir in the wonderful pistachios, onions, jalapeños, and cilantro. Season to taste with salt and lime juice. Serve immediately.
