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.

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.

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!

Serves 12
Calories Per Serving: 184
% DAILY VALUE
21% Total Fat 13.4g
0% Cholesterol 0mg
20% Sodium 480.4mg
5% Total Carbohydrate 15.8g
Sugars 9.1g
8% Protein 4.2g
6% Vitamin A 93.2µg
88% Vitamin C 52.7mg

https://pinchofyum.com/walnut-chorizo-tacos