Vegan Walnut Chorizo Tacos! Chipotle mayo! Pineapple salsa! Lime squeeze! Let me declare to the internet with a bullhorn – you do not need to be vegan to love these beauties.
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I made these this week and…MIND BLOWN! Seriously delish, and I’m not even vegan. Plus, pineapple salsa is always a winner in my book!
This RECIPE is sponsored by ALDI
Today at the party we have:
Smoky walnut cauliflower chorizo (honestly though, the texture! it’s crumbly and flavorful and delicious just like chorizo).
Juicy-sweet pineapple salsa loaded with jalapeno, lime, and cilantro.
Avocado mash, quick purple cabbage slaw, and a nice swish of chipotle mayo on top, all tucked into a roasted tortilla.
How about a big ol’ Y-E-S to that?
Okay, here’s a bonus: you can buy all these ingredients at ALDI. No joke, I added up the cost of my ALDI taco ingredients and compared it to the cost of the ingredients from a different grocery store.
- Other store: $48.14
- ALDI: $24.44
HELLO MONEY IN MY POCKET. Let’s buy all our stuff at ALDI – juicy fresh pineapple and jumbo bag of would-have-been expensive walnuts included!
The Making Of Vegan Walnut Chorizo Tacos
Alright, magical times ahead.
Cauliflower, walnuts, chipotles, and a pinch of spices. Pulse, bake, and you’re done.
Yeah, like if you haven’t done this yet, you haven’t really lived.
There are lots of other elements to this recipe – pineapple salsa, slaw, avocado mash, and chipotle mayo – and to me, all of them are necessary. What is the opposite of a taco minimalist? That is me. I want it all. Let’s do it all up.
But really, even though there’s a lot going on, it doesn’t take long. You know I have zero time for impractical food prep. While your cauliflower walnut taco meat bakes up, you are prepping all the stuffs. No biggie.
Then, you are stuffing the stuffs in a tortilla. With more stuffs.
Which brings us to this moment, where you’re grabbing a taco and drenching it with lime (more = more) and SERIOUSLY GOING TO TOWN.
These are my faaaaavorite tacos of summer, tied with these chicken tinga tacos. Between these two, Bjork and I cannot pick a winner.
SO MUCH LOVE TO THESE WALNUT CHORIZO TACOS! Mwah! Mwah! Mwah!
How To Make Our Walnut Chorizo Tacos:
Walnut Chorizo Tacos with Pineapple Salsa
- Total Time: 50 minutes
- Yield: 12 servings (a heaping 1/4 cup taco meat per serving) 1x
Description
Walnut Chorizo Tacos with Pineapple Salsa! Spicy walnut/cauliflower “meat”, fresh guacamole, tangy slaw, and a homemade pineapple salsa. My favorite tacos!
Ingredients
WALNUT “CHORIZO”:
- 3 cups cauliflower florets
- 2 cups Southern Grove Walnuts, whole
- 2 individual Pueblo Lindo Chipotles in adobo sauce
- 1 tablespoon Stonemill Chili Powder
- 1 teaspoon Stonemill Ground Cumin
- 1 teaspoon salt
PINEAPPLE SALSA:
- 1 pineapple, cored and diced
- 2 jalapeños, ribs and seeds removed, minced
- 1 bunch of cilantro, chopped
- 1/2 red onion, diced
- 1 teaspoon salt
- juice of 2 limes
EXTRAS:
- Avocados
- Limes
- Purple cabbage
- Tortillas
Instructions
- WALNUT “CHORIZO”: Preheat oven to 375 degrees. Pulse everything in a food processor until evenly ground, similar to the texture of ground meat. Transfer to a greased or parchment-lined baking sheet. Bake for 30 minutes, stirring halfway to prevent browning.
- PINEAPPLE SALSA: Mix!
- PREP YOUR EXTRAS: Mash your avocados with some garlic powder, salt, and lime juice. Toss your shredded cabbage with lime juice, olive oil, and salt. Char the tortillas over an open gas burner.
- TACOS: Layer avocado mash, walnut chorizo, pineapple salsa, and slaw into a soft, warm, charred tortilla. Oh my gosh. Be amazed.
Notes
Also delicious with a drizzle of chipotle mayo (pictured) or a thwap of sour cream or Greek yogurt over the top!
Limes = more is more, if you ask me!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Cuisine: Mexican-Inspired
Keywords: walnut chorizo tacos, vegan chorizo tacos, pineapple salsa
Thank you to ALDI for sponsoring this post!
One More Thing!
This recipe is part of our magical cauliflower recipes page. Check it out!
Sooo good, this is my second time making this and it won’t be the last. I was lazy today so I bought premade pineapple salsa.
This is absolutely amazing! I was excited to try it as I have been following a vegetarian diet only since January, and it did not disappoint!
How many grams of cauliflower did you use for 3 cups of florets?
We don’t eat walnuts over here but I used cooked brown lentils partially hit with an immersion blender – it kinda gave this a meatier texture (with the cauliflower). We loved this and I for one can’t wait to make it again for meal prep lunches because that Salsa is calling me by my first name. Thank you for a the great recipe!
I made these as part of the week 1 winter meal plan. I nearly skipped this one but I’m glad I didn’t. We do not eat plant based but even my meat loving husband agreed that these were delicious. It was a little more labour intensive so I’m glad I did it on a Sunday. I followed the recipe exactly, just blackened the tortillas in a pan since we don’t have a gas stove.
Topped it with lime crema as well.
Super delicious and filling and I’m excited I have leftover pineapple salsa to eat with chips 🥰.
These are outrageously delicious. The best tacos I’ve ever made at home.
Hi! I can’t wait to try these. I’m wondering if anyone has made these with pecans instead of walnuts- we can’t have walnuts in our house :/ Thanks so much!
We haven’t tried this recipe with pecans yet, but it’s worth a shot! Let us know how it goes!
I tried this recipe and it is amazing. Truly an excellent vegetarian chorizo. Note: I am not easily pleased.
Just here to say, in case anyone in the future is wondering like I was, that I made this tonight with frozen cauliflower and it was equally delicious — potentially even better?? It may be my oven but in past attempts the chorizo filling has been a bit dry — not this time.
My family isn’t into spicy – could I sub the chipotles in adobo with something else? Recommendations?! Looks great!
Hi Emily! If you slice the chipotle peppers open and remove the seeds and ribs from the pepper (just scrape them out with a knife), you’ll still get that great chipotle flavor with out the spiciness.
I’ve made this walnut + cauliflower mix a few times and enjoy it as a replacement to ground meat! However, I made this full meal with the pineapple salsa 2x, separated by more than year, and BOTH TIMES I had horrible stomach issues later. I can’t figure it out, I’m not allergic or sensitive to any of the ingredients but now I’m afraid to eat this again 🙁
These looks so good! Can I sub brussels sprouts for cauliflower for the chorizo?
Thank you!
We haven’t tried, Radha! Sounds like an interesting swap that might work. Let us know if you give it a try!
This recipe looks amazing! I plan on making it tonight but where is the recipe for the chipotle Mayo? You also mentioned a purple slaw…what was that tossed with?
Hi Heather! Check step 3 of the recipe for the simple slaw recipe. For the chipotle mayo, take a teaspoon or so of the adobo sauce from the chipotle peppers and mix it with 1/3 cup (or maybe 1/2 cup?) of mayo. I’ve also seen a store-bought chipotle mayo if that’s easier! Enjoy!
These are amazing! I make them all the time for myself, my husband and my friends. Everyone loves them and we are not vegan! They are just so tasty!
Yess! I love aldi to such an extent! I can hardly wait to attempt these marvels, by the same token. summer was made for eating tacos.
For the cauliflower florets, can frozen florets be used as well or just raw cauliflower? Thank you in advance for your help!
We’d suggest using raw cauliflower!
Thank you!
I did something wrong. I used a whole head of cauliflower since sticking bulky florets in a measuring cup seemed annoying. It wasn’t nearly as dark as your pictures and was super bland. I post this comment to warn others! Just measure it. I’ll saute the leftovers with more of the seasoning tomorrow and I’m sure that’ll do it.
Thanks for the feedback and tips, Angelina!
This is SO delicious!! Made it last night and the Omni men went back for seconds! I used the little bit of leftovers for a taco salad- so good! And I Love that it’s oil-free! Thank you!!!
Glad you enjoyed these tacos, Colleen!
This recipe just works. The acidity from the pineapple salsa really balances out the all the spices from the “chorizo” and makes such a delicious taco! Definitely going to make this one again.
Glad to hear you enjoyed these tacos, Jacob!
would I be able to sub with pecans or almonds? I have 2 huge bags of those!!
We haven’t tried this with other nuts so can’t totally say, but don’t think it would have quite the same texture!
All I can say is yum. Yum yum yum. Some of my favorite tacos I’ve ever had.
How do you think these would do prepped at least one day in advance?
Should be just fine!
GDG
Made this recipe tonight and it was fantastic! I highly recommend the chipotle mayo. You have to open a can of chipotles in adobo to make this recipe anyways, so just put a few of the leftover peppers in a food processor with some mayo! Delicious!
A-mazing! My carnivorous husband loved these and my pickiest eater ate four tacos!