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Walnut Chorizo Tacos with Pineapple Salsa in a row.

Walnut Chorizo Tacos with Pineapple Salsa

  • Author: Lindsay
  • Total Time: 50 minutes
  • Yield: 12 servings (a heaping 1/4 cup taco meat per serving) 1x


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




  • 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


  • 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


  • Avocados
  • Limes
  • Purple cabbage
  • Tortillas


  1. 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.
  3. 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.
  4. TACOS: Layer avocado mash, walnut chorizo, pineapple salsa, and slaw into a soft, warm, charred tortilla. Oh my gosh. Be amazed.


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