Hominy Street Tacos with Lime & Kale Slaw

Hominy Street Tacos with Lime & Kale Slaw


Prep Time: 15 Min

Cook Time: 20 Min

 

1. Start by preparing the kale slaw so that the lime juice has time to tame the red onions and break down the kale. Use as much of the red onion as you desire and save the rest for the hominy mixture. Add all the ingredients to a large mixing bowl and toss. Set aside.

 

1. Empty the contents of the refried beans into a small pot. Cover, set to medium low, and simmer until ready.

 

1. Begin heating the EVOO for the hominy mixture in a large skillet set to just below medium heat. Add the red onions, bell pepper, pepper flakes, and a pinch of salt & pepper. Stir and cook 6 – 8 minutes until veggies have cooked down. Make a well in the center of the pan and add in the garlic. Cook 1 minute before stirring it into the other veg along with the dark portions of the green onions. Stir and cook another 2 minutes.

 

1. Stir in the hominy, vegetable stock, spices, and sea salt. Cover, reduce heat to medium low and simmer 7 – 10 minutes until hominy has soaked in all of the spices and seems starchy and creamy when stirred. Stir in the Monterey jack cheese, cover, and remove from heat for 3 or so minutes.

 

1. Meanwhile, wrap the tortillas up in paper towels in two separate bunches and microwave them for 20 – 35 seconds until nice and warm.

 

                        Grocery List

• 20 Street Taco Soft Shells
• 3 Avocados, mashed
• 398ml can Refried Black Beans

 
HOMINY MIXTURE

• 2 Tbsp. EVOO
• 709g can White Corn Hominy, drained & rinsed
• ¼ Tsp. Red Pepper Flakes
• ½ Red Onion, diced
• 1 Bell Pepper, diced
• 3 cloves Garlic, crushed & minced
• 1 Bunch Green Onions, sliced (light portions only)
• ½ Tsp. Cumin
• ½ Tsp. Onion Powder
• 1 Tsp. Garlic Powder
• ½ Tsp. Sweet Paprika
• ½ Tsp. Chili Powder
• ¾ Tsp. Sea Salt +
• Cracked Pepper
• ¼ C Low Sodium Vegetable Stock
• 2 C Monterey Jack Cheese with Peppers, shredded

KALE SLAW

• 2 ½ C Store Bought Kale Slaw (Eat Smart, Dole etc.)
• ¼ C EVOO
• 1 Bunch Green Onions, sliced (dark portions only)
• ¼ C Cilantro
• ½ Red Onion, thinly sliced
• ½ Lime, juice
• ¼ Tsp. Sea Salt

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1. Quickly mash the avocados up in a small mixing bowl.

 

1. For service, start by scooping some refried beans onto the shell followed by a teaspoon sized dollop of the smashed avo. Next up, a Tbsp. or so of the cheesy hominy mixture and a small handful of the lime and kale salad. Finish with a dot or two of your favourite hot sauce and ENJOY!