mexicanvegetarianvia groq
Pistachio Pavlova Crunch Tacos
A unique twist on traditional Mexican tacos, featuring crunchy pavlova shells filled with a creamy pistachio filling.
⏱25 min🍽4 servings📊medium
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Ingredients
- ●1 cup, chopped pistachiosunsalted
- ●1/2 cup, finely ground ground jubilantsee notes
- ●2 large, crushed into crumbs australian pavlovause leftover pavlova for the best results
- ●1 tsp cumin
- ●1 tsp chili powder
- ●2 tbsp lime juice
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Instructions
- 1
Preheat the oven to 350°F (180°C).
- 2
Mix together the pistachios, cumin, and chili powder in a small bowl.
- 3
Add the lime juice to the pistachio mixture and stir until well combined.
- 4
In a separate bowl, mix together the crushed pavlova crumbs and ground jubilant.
- 5
Add the pistachio mixture to the pavlova mixture and stir until well combined.
- 6
Using a spoon, shape the mixture into small patties.
- 7
Place the patties on a baking sheet lined with parchment paper.
- 8
Bake for 10-12 minutes, or until the patties are lightly toasted and crispy.
- 9
Serve the pavlova crunch in tacos shells, garnished with additional pistachios if desired.