Black-eyed pea tacos with collard slaw
Smoky, garlicky black-eyed peas in warm corn tortillas with a crunchy raw collard slaw and a drizzle of spicy honey, a Southern spin on taco night.
- 30 min total
- 25 min hands-on
- Anyone can make this
- Serves 4
- About $1.62 a serving
- 490 calories
- Vegetarian
- Gluten-free
Dolly says: I’d make this on a weeknight. It’s on the table in 30 minutes.
Ingredients
For 4 servings.
- ½ bunch collard greens
- 2 tbsp honey, divided
- 1 yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 cans black-eyed peas, drained and rinsed
- 1 tbsp hot sauce
- 12 corn tortillas
- ½ cup sour cream (optional)
From your pantry
- 1 tbsp apple cider vinegar
- 3 tbsp olive oil, divided
- 1 tsp salt, divided
- 1½ tsp smoked paprika
- ½ tsp ground cumin
- ¼ cup water
Each serving has about 490 calories, 17 g protein, 80 g carbs and 14 g fat, and costs about $1.62 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No honey? Maple syrup works.
- No yellow onions? White onions or red onions work.
- No hot sauce? Sriracha works.
- No sour cream? Plain Greek yogurt works.
Steps
Tap an underlined word for a quick explanation.
Strip the collard leaves off their stems, stack them, roll them up tightly and into very thin ribbons.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
Dolly’s tip: The thinner you slice raw collards, the more tender they taste.the collards with the vinegar, 1 tablespoon of the oil, 1 teaspoon honey and of salt, and scrunch them with your hands for a minute until they .
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Pinch. A pinch is what you can hold between your thumb and two fingers, less than an eighth of a teaspoon. It’s a small, forgiving amount, so there’s no need to measure.
How you’ll know: It’s a light sprinkle you can barely see on the food, not a little pile.
Softened. For vegetables it means cooked until they bend and lose their crunch; for butter, left out until it dents easily. Soft onions taste sweet, and soft butter mixes in smoothly.
How you’ll know: Onions squash easily against the pan with your spoon, and butter dents under a finger without looking greasy.
Heat the rest of the oil in a large over medium heat and cook the onion 4 minutes, until soft. Stir in the garlic, smoked paprika and cumin for 1 minute.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium heatTimer: 4 min
Add the peas, water and ½ teaspoon salt and cook 4 to 5 minutes, lightly mashing some peas, until hot and saucy.
Medium heatTimer: 4 min
Stir the hot sauce into the rest of the honey.
Wrap the tortillas in a damp paper towel and microwave 1 minute, until soft.
Timer: 1 min
Fill the tortillas with the peas and slaw, add a spoonful of sour cream, and with the spicy honey.
Drizzle. Drizzling means pouring a thin, slow stream over the top of something. A thin stream spreads a little flavor a long way.
How you’ll know: You see thin lines across the food, not a puddle collecting underneath.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
