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Walnut Chorizo Tacos with Pineapple Salsa

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Bold and savory vegetarian tacos made with spiced walnut ‘chorizo’ and topped with a vibrant pineapple salsa—perfect for a satisfying and healthy plant-based taco night.

Ingredients

Scale
  • 1 cup walnuts
  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tsp smoked paprika
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • ½ tsp dried oregano
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 tbsp tomato paste
  • 1 tsp apple cider vinegar (optional)
  • 1 cup fresh pineapple, diced
  • ½ small red onion, finely chopped
  • ¼ cup fresh cilantro, chopped
  • 1 jalapeño, minced (optional)
  • 1 tbsp lime juice
  • 8 small corn or flour tortillas
  • Optional toppings: avocado slices, lime wedges, more cilantro

Instructions

  1. Pulse walnuts in a food processor until coarsely ground, resembling ground meat.
  2. Heat olive oil in a skillet over medium heat. Add onion and garlic and sauté for 2–3 minutes.
  3. Add ground walnuts and spices (paprika, chili powder, cumin, oregano, salt, pepper). Cook 4–5 minutes, stirring often.
  4. Stir in tomato paste and apple cider vinegar (if using); cook for another 1–2 minutes. Set aside.
  5. Combine pineapple, red onion, cilantro, jalapeño, and lime juice in a bowl. Mix and season to taste with salt.
  6. Warm tortillas in a dry skillet or oven.
  7. Assemble tacos: fill tortillas with walnut chorizo and top with pineapple salsa and optional toppings.
  8. Serve immediately with lime wedges.

Notes

  • Make the walnut chorizo ahead of time and reheat before serving.
  • Use corn tortillas for a gluten-free option.
  • Add black beans or avocado for extra nutrition.
  • Adjust the salsa heat level by modifying the jalapeño quantity.

Nutrition

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