Easy Delicious Walnut Chorizo Tacos with Pineapple Salsa

If you’re craving a dish that’s both hearty and refreshing, these Walnut Chorizo Tacos with Pineapple Salsa will become your new go-to. Bursting with bold, smoky flavors and topped with a bright, tangy salsa, this recipe perfectly balances savory and sweet in every bite. It’s an easy, plant-based meal that’s ideal for easy weeknight dinners or for anyone looking to enjoy healthy comfort food packed with protein and vibrant textures.

Whether you’re meal prepping for the week or hosting a casual taco night, this recipe fits seamlessly into budget-friendly recipes that don’t skimp on flavor or satisfaction. Plus, it’s versatile enough to work with high protein meals, making it a great addition to your protein meal plan or best meal prep plans. Let’s dive into why these tacos are so irresistible!

Why You’ll Love This Recipe

These tacos combine the best of all worlds: a smoky, meaty walnut–cauliflower “chorizo” that perfectly mimics the texture of traditional chorizo, layered with a juicy pineapple salsa that adds a pop of freshness and subtle heat.

• Loaded with wholesome ingredients that fuel your body with high protein high carb low fat meals
• Fully plant-based, making it a standout in the best vegan meal prep category
• Great for meal prep microwave lunches — easy to store and reheat without losing flavor
• Super adaptable: turn down the spice, add creamy avocado mash, or swap in gluten-free tortillas for a gluten-free option

What Makes This Recipe Special?

What really sets these tacos apart is the combination of textures and flavors. The walnut chorizo mixture is hearty and satisfying, with a smoky depth from chipotle peppers and chili powder. It’s crumbly yet holds together nicely, creating a perfect base for taco filling.

Then comes the pineapple salsa — bright, sweet, and just a little spicy. It’s the ideal foil for the rich chorizo, balancing the boldness with a juicy kick. When you add creamy avocado and tangy cabbage slaw, you get a fully loaded taco experience that feels indulgent but is actually quite nourishing.

This is an easy high protein high calorie meal that ticks all the boxes for both flavor and nutrition. The recipe also shines in healthy meal plans for two or bigger groups, as it scales easily and can be prepped ahead.

Ingredients

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For the Walnut Chorizo:

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

For the Pineapple Salsa:

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

Extras:

• Avocados (for creamy mash)
• Purple cabbage (for tangy slaw)
• Warm tortillas (corn or flour)
• Optional: chipotle mayo, lime wedges

How to Make It Step-by-Step

1. Preheat your oven to 375°F (190°C).
2. In a food processor, pulse cauliflower florets, walnuts, chipotle peppers, chili powder, cumin, and salt until crumbly but not mushy — you want that nice, meaty texture.
3. Spread this mixture evenly on a baking sheet and bake for 30 minutes, stirring halfway through so it browns evenly and gets slightly crispy.
4. While the chorizo bakes, mix together pineapple, jalapeños, red onion, cilantro, lime juice, and salt in a bowl to create your fresh pineapple salsa.
5. Mash ripe avocados with lime juice, garlic powder, and salt to taste for a creamy taco topper. Toss shredded purple cabbage with lime juice and salt for a crunchy slaw.
6. Warm or char your tortillas in a skillet or over a flame to bring out their flavor and flexibility.
7. Assemble your tacos by layering the avocado mash, walnut chorizo, pineapple salsa, and cabbage slaw. If you like, add a dollop of chipotle mayo for an extra smoky creaminess.

Tips for Best Results

• Don’t overprocess the walnut-cauliflower mix; you want texture, not a paste.
• Stir the chorizo halfway through baking to get a nice caramelized crust that adds flavor and bite.
• If you prefer a milder taco, remove the seeds from jalapeños and chipotles or reduce their amounts.
• Char the tortillas slightly for a smoky aroma that takes these tacos to the next level.
• Let the walnut chorizo cool a bit before assembling to keep your toppings fresh and vibrant.

Ingredient Substitutions & Variations

• For a nut-free option, swap walnuts with roasted chickpeas or extra cauliflower.
• Replace chipotle peppers with smoked paprika for less heat but similar smoky notes.
• Try mango salsa instead of pineapple for a sweeter twist.
• Add black beans or corn kernels for extra fiber and bulk.
• Use gluten-free tortillas or lettuce wraps for a low-carb alternative.

Serving Suggestions

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These tacos are delicious on their own but shine when paired with:

• Fresh lime wedges to brighten every bite
• A cooling cucumber or avocado salad
• Mexican street corn or elote for a fun side
• A simple black bean soup for a high macro meal combo

Pairing Ideas (Drinks, Sides, etc.)

• Crisp, citrusy white wine like Sauvignon Blanc or a zesty Mexican lager
• Freshly made agua fresca, such as watermelon or pineapple mint
• Spicy roasted sweet potato wedges for added sweetness and texture
• Vegan sour cream or cashew crema to complement the chipotle mayo

How to Store and Reheat Leftovers

• Store the walnut chorizo, pineapple salsa, and cabbage slaw separately in airtight containers in the fridge for up to 4 days — perfect for meal prep microwave lunches.
• Freeze the walnut chorizo mixture in sealed bags for up to 3 months to have ready made protein meals on hand.
• Reheat the chorizo gently in a skillet to preserve texture. Salsa and slaw are best enjoyed fresh or chilled.

Make-Ahead and Freezer Tips

• Prepare the walnut chorizo up to 3 days in advance and refrigerate.
• Make salsa and slaw the day before to let flavors develop.
• For freezer-friendly options, freeze chorizo separately and add fresh salsa and toppings when serving.

Common Mistakes to Avoid

• Overprocessing the walnut mixture until it’s a paste — keep it crumbly!
• Skipping the baking step — baking helps develop deeper flavors and texture.
• Overloading tacos with too much wet salsa, which can make tortillas soggy.
• Neglecting to season the avocado mash and slaw properly — a little salt and lime juice go a long way.

Frequently Asked Questions (FAQ)

Can I make the walnut chorizo ahead?
Absolutely! It keeps well in the fridge for 4 days or freezer for 3 months.

Is this recipe gluten-free?
Yes, just choose gluten-free tortillas like corn or cassava-based.

How spicy is the salsa?
Moderate heat — remove seeds or reduce jalapeños for milder flavor.

What can I substitute for walnuts?
Try roasted chickpeas, sunflower seeds, or extra cauliflower.

How much chorizo per taco?
About ¼ cup per taco makes for a perfect filling.

Do I have to char the tortillas?
No, but charring adds great flavor and texture.

Is chipotle mayo necessary?
It’s optional but adds a creamy, smoky layer that complements the taco.

Can I make this kid-friendly?
Yes, tone down the spice and serve toppings separately.

Can I use store-bought salsa?
Definitely — mango or pineapple salsa works great as a shortcut.

What’s the best way to reheat leftovers?
Warm chorizo gently in a skillet; keep salsa and slaw fresh.

Cooking Tools You’ll Need

• Food processor or blender for chopping walnuts and cauliflower
• Baking sheet for roasting the chorizo mix
• Skillet or frying pan for warming tortillas and reheating chorizo
• Mixing bowls for salsa, slaw, and avocado mash
• Sharp knife and cutting board

This recipe is an outstanding addition to your best dinner prep meals or healthy boxed meals lineup. It’s a flavorful, plant-powered way to enjoy tacos that work beautifully for meals for two delivered or family-sized feasts.

If you enjoyed this recipe, don’t forget to save it on Pinterest or share it with a friend!