Ingredients
Method
- 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
- For extra smoky flavor in your walnut chorizo, add a tiny pinch of smoked paprika along with the chili powder and cumin.
- Don't over-process the walnut mixture; aim for a texture similar to ground meat, with some small pieces remaining for chewiness.
- The walnut chorizo can be made ahead and stored in the fridge for up to 3 days, or frozen for up to 1 month. Reheat in a skillet until warmed through.
- If you prefer less heat, remove more of the ribs and seeds from the jalapeños, or use just one. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Don't over-process the walnut mixture; aim for a texture similar to ground meat, with some small pieces remaining for chewiness.
- The walnut chorizo can be made ahead and stored in the fridge for up to 3 days, or frozen for up to 1 month. Reheat in a skillet until warmed through.
- If you prefer less heat, remove more of the ribs and seeds from the jalapeños, or use just one. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.