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Walnut Chorizo Tacos with Pineapple Salsa

Walnut Chorizo Tacos with Pineapple Salsa

Walnut Chorizo Tacos: savor this plant-based recipe featuring a spiced walnut 'chorizo' and a fresh pineapple salsa. A unique twist on taco night!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 6
Calories 420 kcal

Ingredients
  

  • 3 cups cauliflower florets
  • 2 cups Southern Grove Walnuts, whole
  • Chipotles in adobo sauce
  • 1 tablespoon Stonemill Chili Powder
  • 1 teaspoon Stonemill Ground Cumin
  • 1 teaspoon salt
  • Pineapple, diced
  • Jalapeños, minced
  • Cilantro, chopped
  • Red onion, diced

Instructions
 

  • WALNUT “CHORIZO”: Preheat oven to 375 degrees F (190 C). Pulse cauliflower florets, walnuts, chipotles in adobo, chili powder, ground cumin, and salt in a food processor until evenly ground, similar to the texture of ground meat. Transfer to a greased or parchment-lined baking sheet and bake for 30 minutes, stirring halfway.
  • PINEAPPLE SALSA: In a medium bowl, combine the diced pineapple, minced jalapeños, chopped cilantro, and diced red onion. Mix thoroughly to combine all ingredients.
  • PREP YOUR EXTRAS: Prepare your desired taco toppings such as avocado mash, shredded cabbage slaw, and warm tortillas.
  • TACOS: Layer your prepared toppings, walnut chorizo, and pineapple salsa into a soft, warm tortilla. Serve immediately for best flavor.

Notes

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.