LOS ANGELES — Wonderful Pistachios has partnered with Chef Claudia Sandoval to craft recipes for Cinco de Mayo featuring the company’s new No Shells Jalapeño Lime pistachio flavor.

Sandoval, who was once a winner of the reality television show MasterChef, is now a judge on the show and a best-selling author.

Wonderful and Sandoval launched their partnership with an Instagram Reel, which shows how to cook shrimp tacos made with a Wonderful Pistachios Jalapeño Lime Salsa Macha Verde. They have also shared how to make guacamole with the Jalapeño Lime pistachios.

The Reels can be found on their Instagram accounts, @WonderfulPistachios and @ChefClaudiaSandoval.

Chef Claudia’s Birthday Shrimp Tacos with Jalapeño Lime Salsa Macha Verde

Salsa Macha Verde Ingredients:

Shrimp Tacos with Jalapeño Lime Salsa Macha Verde.jpgSource: Wonderful Pistachios
  • ¼ cup chopped Wonderful Pistachios No Shells Jalapeño Lime
  • 1 Fresh Anaheim Pepper, minced
  • 1 Green Bell Pepper, minced
  • 2 Fresh Jalapeno, minced
  • 4 garlic cloves, minced
  • ¼ cup scallions, minced
  • 1 cup vegetable oil (236ml)
  • Kosher Salt to taste

Shrimp Ingredients:

  • 1 ½ lb. Shrimp Peeled and Deveined
  • 1 tsp kosher salt
  • ¼ tsp pepper
  • 6 corn tortillas
  • For the Slaw:
  • 1 cup shredded red cabbage
  • 1 cup shredded carrots
  • ¼ cup red onions, julienned
  • ½ lime juice


For the Salsa Macha Verde:

  • In a heat proof bowl, combine peppers, Wonderful Pistachios Jalapeño Lime , garlic, and scallions until well mixed.
  • In a saucepan set over medium flame, heat vegetable oil until almost smoking and glossy. Immediately pour the oil over the Chile mixture carefully. Allow oil to cook chiles with heat. Mix to combine. Allow salsa to cool completely before seasoning.
  • Season salsa with kosher salt once cooled.
  • For the Slaw:
  • In a bowl combine cabbage, carrots, and onions and toss to combine. Season with lime juice and salt to taste.

For the Shrimp:

  • Season shrimp with salt and pepper to taste. Sear shrimp in a non-stick pan set over medium low heat for 1-2 minutes on each side with 1-2 tbsp of oil.

To plate:

  • Warm up corn tortilla and place on desired plating
  • Serve shrimp topped with slaw and salsa macha verde.

Wonderful Pistachios No Shells Jalapeño Lime Guacamole

Makes: 2 cups


  • ¼ cup Wonderful Pistachios No Shells Jalapeño Lime, chopped
  • 2-3 large ripe Hass avocados
  • 1/4 cup (35 g) minced red onion
  • 1 tablespoon minced jalapeño chile
  • ¼ cup (10 g) chopped fresh cilantro leaves
  • kosher salt to taste
  • 1 ½ tablespoons fresh lime juice, or to taste


  • Slice the avocados lengthwise around the pit and carefully remove the pit.
  • Using a large spoon, scoop out the avocado flesh and place it in a large bowl or molcajete. Using the back of a fork, mash the avocado until slightly smooth but still chunky.
  • Mix in the Wonderful Pistachios, onion, jalapeño, and cilantro. Season with salt and lime juice to taste. Serve immediately.