Description
Walnut Chorizo Tacos with Pineapple Salsa! Spicy walnut/cauliflower “meat”, fresh guacamole, tangy slaw, and a homemade pineapple salsa. My favorite tacos!
Ingredients
Scale
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