Walnut Chorizo Tacos with Pineapple Salsa

Hearty, plant-based walnut–cauliflower “chorizo” topped with vibrant pineapple salsa, creamy avocado mash, tangy cabbage slaw, and optional chipotle mayo, all tucked into warm tortillas.

Why You’ll Love This Recipe

• Meaty, smoky, and satisfying walnut–cauliflower mix mimics chorizo flavor and texture
• Juicy, sweet-spicy pineapple salsa brightens and balances the dish
• Fully loaded with avocado mash, slaw, and toasted tortillas for a complete taco experience

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Walnut Chorizo

• 3 cups cauliflower florets
• 2 cups walnuts
• 2 chipotle peppers in adobo
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp salt

Pineapple Salsa

• 1 pineapple, cored and diced
• 2 jalapeños, minced (seeds removed)
• ½ red onion, diced
• 1 bunch cilantro, chopped
• Juice of 2 limes
• 1 tsp salt

Extras

• Avocados (for mash)
• Purple cabbage (for slaw)
• Tortillas
• Optional: chipotle mayo, lime wedges

directions

1. Preheat oven to 375 °F (190 °C).
2. Pulse cauliflower, walnuts, chipotles, chili powder, cumin, and salt in a food processor until crumbly.
3. Spread mixture on a baking sheet and bake for 30 minutes, stirring halfway.
4. Mix pineapple, jalapeños, onion, cilantro, lime juice, and salt to make salsa.
5. Mash avocados with lime juice, garlic powder, and salt; toss cabbage with lime juice and salt.
6. Warm or char tortillas in a skillet or over flame.
7. Assemble tacos: layer avocado mash, walnut chorizo, pineapple salsa, and slaw. Add chipotle mayo if desired.

Servings and timing

• Yield: Makes 12 tacos
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes

Variations

• Skillet method: Cook walnut–cauliflower chorizo on the stovetop instead of baking
• Mild version: Reduce or omit chipotles and jalapeños
• Nut-free option: Replace walnuts with roasted chickpeas or more cauliflower
• Extra toppings: Try with mango salsa or vegan sour cream

storage/reheating

• Refrigerator: Store chorizo, salsa, and slaw separately in airtight containers for up to 4 days
• Freezer: Freeze chorizo in a sealed bag for up to 3 months
• Reheating: Warm chorizo in a skillet until hot; salsa and slaw are best served fresh

FAQs

Can I make the walnut chorizo ahead of time?

Yes, it stores well in the fridge for 4 days or freezer for 3 months.

Is this recipe gluten-free?

Yes, just use gluten-free tortillas such as corn or cassava-based.

How spicy is the salsa?

Moderate heat—adjust jalapeños or remove seeds to make it milder.

What can I substitute for walnuts?

Try roasted chickpeas, sunflower seeds, or more cauliflower.

How much chorizo per taco?

About ¼ cup of walnut chorizo per taco.

Do I have to char the tortillas?

No, but it adds great flavor—try it if you can!

Is chipotle mayo required?

It’s optional but adds a smoky creaminess that complements the other flavors.

Can I make this taco kid-friendly?

Yes, tone down the spice and serve components separately for picky eaters.

Can I use store-bought salsa?

Yes, mango or pineapple salsa from the store works in a pinch.

What’s the best way to reheat leftovers?

Reheat the chorizo in a skillet; serve salsa and slaw fresh or chilled.

Conclusion

These Walnut Chorizo Tacos with Pineapple Salsa deliver bold flavor, satisfying texture, and a refreshing mix of spicy, sweet, and savory. They’re perfect for taco night, meal prep, or impressing guests with something a little different. Customizable, vibrant, and entirely plant-based, these tacos are guaranteed to be a hit.

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