Walnut Chorizo Tacos with Pineapple Salsa Recipe - Pinch of Yum
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Walnut Chorizo Tacos with Pineapple Salsa

26 reviews / 4.9 average

Walnut Chorizo Tacos with Pineapple Salsa! Spicy walnut/cauliflower “meat”, fresh guacamole, tangy slaw, and a homemade pineapple salsa. My favorite tacos!

Vegan Walnut Chorizo Tacos! Chipotle mayo! Pineapple salsa! Lime squeeze! Let me declare to the internet with a bullhorn – you do not need to be vegan to love these beauties.

This RECIPE is sponsored by ALDI

Today at the party we have:

Smoky walnut cauliflower chorizo (honestly though, the texture! it’s crumbly and flavorful and delicious just like chorizo).

Juicy-sweet pineapple salsa loaded with jalapeno, lime, and cilantro.

Avocado mash, quick purple cabbage slaw, and a nice swish of chipotle mayo on top, all tucked into a roasted tortilla.

How about a big ol’ Y-E-S to that?

Ingredients in bowls for Walnut Chorizo Tacos.

Okay, here’s a bonus: you can buy all these ingredients at ALDI. No joke, I added up the cost of my ALDI taco ingredients and compared it to the cost of the ingredients from a different grocery store.

  • Other store: $48.14
  • ALDI: $24.44

HELLO MONEY IN MY POCKET. Let’s buy all our stuff at ALDI – juicy fresh pineapple and jumbo bag of would-have-been expensive walnuts included!

The Making Of Vegan Walnut Chorizo Tacos

Alright, magical times ahead.

Cauliflower, walnuts, chipotles, and a pinch of spices. Pulse, bake, and you’re done.

Cauliflower and walnut with spices in a bowl prepped for taco dish.
A large bowl of browned walnut taco meat.

Yeah, like if you haven’t done this yet, you haven’t really lived.

There are lots of other elements to this recipe – pineapple salsa, slaw, avocado mash, and chipotle mayo – and to me, all of them are necessary. What is the opposite of a taco minimalist? That is me. I want it all. Let’s do it all up.

But really, even though there’s a lot going on, it doesn’t take long. You know I have zero time for impractical food prep. While your cauliflower walnut taco meat bakes up, you are prepping all the stuffs. No biggie.

Then, you are stuffing the stuffs in a tortilla. With more stuffs.

Close-up of walnut chorizo tacos.

Which brings us to this moment, where you’re grabbing a taco and drenching it with lime (more = more) and SERIOUSLY GOING TO TOWN.

These are my faaaaavorite tacos of summer, tied with these chicken tinga tacos. Between these two, Bjork and I cannot pick a winner.

Walnut Chorizo Tacos in a row.


How To Make Our Walnut Chorizo Tacos:

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Walnut Chorizo Tacos with Pineapple Salsa in a row.

Walnut Chorizo Tacos with Pineapple Salsa

  • Author: Lindsay
  • Total Time: 50 minutes
  • Yield: 12 servings (a heaping 1/4 cup taco meat per serving) 1x


Walnut Chorizo Tacos with Pineapple Salsa! Spicy walnut/cauliflower “meat”, fresh guacamole, tangy slaw, and a homemade pineapple salsa. My favorite tacos!




  • 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


  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.
  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.


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!

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dinner
  • Cuisine: Mexican-Inspired

Keywords: walnut chorizo tacos, vegan chorizo tacos, pineapple salsa

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Thank you to ALDI for sponsoring this post!

One More Thing!

This recipe is part of our magical cauliflower recipes page. Check it out!

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Recipe rating


  1. Pinch of Yum Logo
    Brittany Keith

    Aldi has changed my whole foodie world <3 organic is even affordable! Love Love these…chorizo is AMAZING…so I bet these taste incredible!! <3

  2. Pinch of Yum Logo

    I wish I had an Aldi close to me….what a difference! I want these tacos so bad! That pineapple salsa…YUM. I wish you delivered 🙂

  3. Pinch of Yum Logo

    realize this is a walnut-centric recipe, but my husband is very allergic to tree nuts and I am dying to make these tacos. should I a) use a substitute and can you recommend one? b) risk it – I’ve never actually seen him have an allergic reaction so maybe his allergy went away or c) not make these beautiful tacos 🙁

    btw I am just kidding on option B 🙂

  4. Pinch of Yum Logo

    Yassssss! I love aldi so much! I can’t wait to try these beauties, either. summer was made for eating tacos.

  5. Pinch of Yum Logo

    These look delicious! I would load those tacos like there’s no tomorrow! #tacomaximalist
    I also love shopping at Aldi. Especially here in Switzerland it’s an affordable option compared to other grocery stores!

  6. Pinch of Yum Logo

    Got the email yesterday with this amazing recipe. Made it for dinner, and it’s DELICIOUS. We had meat-eating company over and it was a hit with everyone. I’d made walnut-lentil taco filling before, but I loved the lighter taste this had with the walnuts and cauliflower.

    Also – go Aldi!

  7. Pinch of Yum Logo

    I was cutting the grass this morning as a way of doing morning cardio without going to the gym and hitting the treadmill. And this looks like the perfect post-cardio meal. Portion sized, low in calories and deliciously topped with Pineapple salsa. I never heard of Pineapple Salsa before unless I’ve been in the dark about it and it’s been around forever..lol

    I wish i could reach my hand through the computer screen and grab a taco! 🙂

    1. Pinch of Yum Logo

      I would like to know what kind of tortillas also. Corn or wheat? For me it would be corn but these look different. Great looking recipe!

  8. Pinch of Yum Logo
    Nicole Lucido

    I followed your blog on how to create my own, and thank you! That said I am stuck. A few freinds who asked how to leave a comment can’t seem to on word press. I can’t figure it out either. Would you have a moment to guide me? So very appreciated. I have followed you for quite some time

  9. Pinch of Yum Logo

    had no idea walnuts could be the base of a chorizo, so kudos for that alone, very creative, but also nice balance of flavors with pineapple, avocado, jalapenos

      1. Pinch of Yum Logo

        Do you have a recipe for the homemade chipotle mayo? I am making these tacos tonight! Yay!

  10. Pinch of Yum Logo

    I made this last night and I have to tell you these are my favorite tacos I’ve ever made! I am about to put this walnut chorizo on everything – nachos, enchiladas, you name it. Simply delicious!

  11. Pinch of Yum Logo

    I love these tacos! It was about 95 degrees outside when I decided to make these. I didn’t want my kitchen to be 100 degrees, so I tossed the mixture into a nonstick skillet with a tiny bit of oil, and heated it there until it was a little bit crispy. This was a super quick way to get dinner on the table even with a cranky one year old on my hip!
    I regularly double the “chorizo” mixture and pop the other half into the freezer. I’ve done it baked and unbaked and either way it heats perfectly in a skillet for a quick vegan weeknight meal!
    Thank you for this recipe and the update with pineapple salsa. It’s amazing!!

  12. Pinch of Yum Logo
    Cindy Dallow

    By far, my favorite fish taco recipe! Very easy and fast! Could also use peaches in place of pineapple.