Recipes Made Even Better With Our Nut Sauces
Cashew Mayo
Pairing options: salads, wraps, Asian dishes, rice, fish, vegetables. Tasting notes: ginger, sesame, cream, soy
Servings: 1
Ingredients
- water
- cashew
- lemon juice
- apple cider vinegar
- garlic
- nutritional yeast
- salt
- mushroom powder
- ascorbic acid
- citric acid
Season the chicken: Coat 1.5 pounds boneless skinless chicken thighs with 1 teaspoons garlic powder, 1 teaspoons smoked paprika, 0.8 teaspoons salt, and half the 1 lime, juiced. Let sit for at least 15 minutes
Grill the chicken: Grill over medium-high heat for 6–13 minutes per side until cooked through and slightly charred. Rest for 5 minutes before slicing.
Warm the tortillas: Char 8 small flour or corn tortillas directly over a gas flame or in a dry skillet for 1 minute per side.
Assemble: Slice chicken and load into tortillas. Top with shredded purple cabbage, cilantro, and cotija cheese, crumbled. Drizzle generously with Pistachio Jalapeño sauce and finish with remaining lime, juiced.
The pistachio jalapeño sauce is doing double duty here, it's a finishing sauce and a flavor bridge between the smoky chicken and the fresh toppings. Don't be shy with it.
Walnut Birria Tacos
Delicious tacos made with our special walnut sauce.
Servings: 4
Ingredients
- water
- walnut
- tomato puree
- lemon juice
- guajillo pepper, salt
- apple cider vinegar
- ancho chili pepper
- garlic
- cumin
- dried oregano
- cinnamon
- ascorbic acid
- citric acid
Season the chicken: Coat 1.5 pounds boneless skinless chicken thighs with 1 teaspoons garlic powder, 1 teaspoons smoked paprika, 0.8 teaspoons salt, and half the 1 lime, juiced. Let sit for at least 15 minutes
Grill the chicken: Grill over medium-high heat for 6–13 minutes per side until cooked through and slightly charred. Rest for 5 minutes before slicing.
Warm the tortillas: Char 8 small flour or corn tortillas directly over a gas flame or in a dry skillet for 1 minute per side.
Assemble: Slice chicken and load into tortillas. Top with shredded purple cabbage, cilantro, and cotija cheese, crumbled. Drizzle generously with Pistachio Jalapeño sauce and finish with remaining lime, juiced.
The pistachio jalapeño sauce is doing double duty here, it's a finishing sauce and a flavor bridge between the smoky chicken and the fresh toppings. Don't be shy with it.
Pistachio Jalapeño Grilled Chicken Tacos
Crispy grilled chicken, fresh toppings, and pistachio jalapeño sauce as the hero. Simple, fast, and the sauce does all the heavy lifting.
Servings: 5
Ingredients
- water
- pistachio
- jalapeño
- apple cider vinegar
- lemon
- garlic
- salt
- onion powder
- dried oregano
- ascorbic acid
- citric acid
Season the chicken: Coat 1.5 pounds boneless skinless chicken thighs with 1 teaspoons garlic powder, 1 teaspoons smoked paprika, 0.8 teaspoons salt, and half the 1 lime, juiced. Let sit for at least 15 minutes
Grill the chicken: Grill over medium-high heat for 6–13 minutes per side until cooked through and slightly charred. Rest for 5 minutes before slicing.
Warm the tortillas: Char 8 small flour or corn tortillas directly over a gas flame or in a dry skillet for 1 minute per side.
Assemble: Slice chicken and load into tortillas. Top with shredded purple cabbage, cilantro, and cotija cheese, crumbled. Drizzle generously with Pistachio Jalapeño sauce and finish with remaining lime, juiced.
The pistachio jalapeño sauce is doing double duty here, it's a finishing sauce and a flavor bridge between the smoky chicken and the fresh toppings. Don't be shy with it.
Pecan Barbecue (Spicy)
Most BBQ sauces get their body from corn syrup and seed oils. Ours gets it from real emulsified pecans. Smoky chipotle, bold BBQ flavor, and a heat that builds. Clean label. Gluten free. Built different.
Servings: 5
Ingredients
- water
- tomato puree
- pecan
- chipotle
- dates
- apple cider vinegar
- soy sauce (water, soybeans, salt, sugar, cornstarch)
- molasses
- Worcestershire (distilled vinegar, molasses, sugar, water, salt, onions, anchovies, garlic, cloves, tamarind extract, natural flavorings, chili pepper extract)
- salt
- paprika
- chili powder
- onion powder
- black pepper
- cayenne
- ascorbic acid
- citric acid
Season the chicken: Coat 1.5 pounds boneless skinless chicken thighs with 1 teaspoons garlic powder, 1 teaspoons smoked paprika, 0.8 teaspoons salt, and half the 1 lime, juiced. Let sit for at least 15 minutes
Grill the chicken: Grill over medium-high heat for 6–13 minutes per side until cooked through and slightly charred. Rest for 5 minutes before slicing.
Warm the tortillas: Char 8 small flour or corn tortillas directly over a gas flame or in a dry skillet for 1 minute per side.
Assemble: Slice chicken and load into tortillas. Top with shredded purple cabbage, cilantro, and cotija cheese, crumbled. Drizzle generously with Pistachio Jalapeño sauce and finish with remaining lime, juiced.
The pistachio jalapeño sauce is doing double duty here, it's a finishing sauce and a flavor bridge between the smoky chicken and the fresh toppings. Don't be shy with it.