Walnut Chorizo Tacos with Pineapple Salsa
Total Time
50 minutes
Prep Time
20 minutes
Cook Time
30 minutes
Rating
4.9 out of 5 stars
(28)
Ingredients
12 servings
- 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
- 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
- Avocados
- Limes
- Purple cabbage
- Tortillas
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Preparation
Step 1
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.
Step 2
Mix all the ingredients for the Pineapple Salsa.
Step 3
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.
Step 4
Layer avocado mash, walnut chorizo, pineapple salsa, and slaw into a soft, warm, charred tortilla. Be amazed.
Step 5
Save recipe for the next time?
Chef's 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!
