Cilantro Onion Lime Pineapple Served on 6" flour or corn tortillas
Preparation
Soak pecans in a bowl, covered with boiling water for at least 30 minutes (or overnight for softer texture)
Drain pecans and put them into a food processor and pulse until you have meat like crumbles. (Be careful not to over process or you will end up with pecan butter)
Chop onions, garlic, and guajillo peppers very fine
Add oil to a skillet and sauté your onions until transparent (about 2-3 minutes)
Add in the garlic and cook for 1 more minute
Sprinkle salt and pepper to taste and stir to combine
Add in chipotle peppers in adobe and cook for 1 more minute
Add in the crumbled pecans and stir very well to combine
Remove from heat and serve on top of tortilla
Top with cilantro, onion, lime and pineapple
Did you know?
With only 4g of carbs per serving, pecans fit into plant-based diets, a keto diet, a Mediterranean diet, and more!
