walnut tacos

Photo: © Ellen Silverman 2016

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Take a Granola-Like Turn
Nuts and seeds may seem a little out there, but they're an unexpected way to bring a savory snap to any taco. In Pati Jinich's new book, Mexican Today: New and Rediscovered Recipes for Contemporary Kitchens, she cooks sliced scallions and chopped jalapeño in a bit of oil, then incorporates chopped walnuts, hulled raw pumpkin seeds and sunflower seeds and fries them for a few minutes, until they're lightly toasted. The mixture is terrific on vegetarian plantain tacos, as well as on chicken or pork tacos.

Get the recipe: Walnut, Pepita and Sunflower-Seed Crunch