Categories: Mexican

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

Directions

1. 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.
2. PINEAPPLE SALSA: Mix!
3. 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.
4. TACOS: Layer avocado mash, walnut chorizo, pineapple salsa, and slaw into a soft, warm, charred tortilla. Oh my gosh. Be amazed.

Email to a friend | Print this recipe | Back