If you’re looking for vibrant flavors, dazzling colors, and a plant-based twist on classic Mexican street fare, you’re about to fall in love with Walnut Chorizo Tacos with Pineapple Salsa. These tacos offer everything: smoky “chorizo”-style walnuts that pack richness and depth, a juicy pop of fresh pineapple salsa that brightens every bite, and warm corn tortillas to hold it all together. It’s a recipe that’s perfect for lively weeknight dinners, wow-worthy parties, or anytime you’re craving a mouthwatering vegan taco night.

Walnut Chorizo Tacos with Pineapple Salsa Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in Walnut Chorizo Tacos with Pineapple Salsa is carefully chosen to balance texture, taste, and color. You’ll find everything from sweet fresh pineapple to robust spices, and each item plays a role in making these tacos truly unforgettable. Here’s the rundown (and a few helpful tips for each):

Raw walnuts, finely chopped: The star of the show! When chopped and seasoned, walnuts provide a meaty texture that soaks up all the chorizo flavors.
Olive oil: Helps everything sizzle together and adds heart-healthy richness.
Onion (1/2 small, finely diced): For classic savory depth right at the base of your taco filling.
Garlic (2 cloves, minced): One quick sauté brings out that irresistible aroma.
Tomato paste: Intensifies the umami, giving your “chorizo” that iconic color and tang.
Apple cider vinegar: Delivers a gentle zing that enhances all the flavors.
Soy sauce: Adds umami and saltiness, making the walnuts taste extra savory.
Smoked paprika: Essential for that smoky, traditional chorizo vibe.
Ground cumin: Brings earthiness and warmth.
Chili powder: Adds gentle heat and a vibrant red tint.
Cayenne pepper (optional): For those who crave a spicy little kick.
Salt and pepper: To season everything thoroughly.
Corn tortillas (8, small): Authentic and naturally gluten-free, these make perfect vehicles for your filling.
Fresh pineapple (1 cup, diced): So juicy and sweet, it balances the smoky filling perfectly.
Red onion (1/4 cup, finely chopped): Adds a sharp pop and extra crunch to your salsa.
Jalapeño pepper (1, seeded and finely diced): The mild heat is a salsa must, but you can adjust to your taste.
Fresh cilantro (1/4 cup, chopped): A burst of green freshness in every mouthful.
Lime (juice of 1): A squeeze of acidity wakes everything up.
Salt (for salsa): Just a pinch to round out those flavors.

How to Make Walnut Chorizo Tacos with Pineapple Salsa

Step 1: Prepare the Pineapple Salsa

Start with the salsa so it has time to get extra flavorful. In a medium bowl, combine the diced pineapple, finely chopped red onion, seeded and diced jalapeño, fresh cilantro, and a big ol’ squeeze of lime juice. Add just a pinch of salt, then give everything a nice toss. Let it sit while you make the walnut chorizo; the flavors will become bright and perfectly melded.

Step 2: Sauté the Aromatics

Heat the olive oil in a large skillet over medium heat. Add the finely diced onion and cook for 3 to 4 minutes, stirring occasionally, until soft and just golden. Next, add the minced garlic and let it cook for about a minute; as soon as you smell that garlicky goodness, you’re good to move on.

Step 3: Cook the Walnut Chorizo Mixture

Add the chopped walnuts to the pan, then stir in the tomato paste, apple cider vinegar, soy sauce, smoked paprika, cumin, chili powder, cayenne (if you want a little more heat), plus salt and pepper to taste. Cook for 5 to 7 minutes, stirring often, until the walnuts are tender and everything is fragrant, deep red, and looks just like crumbled chorizo.

Step 4: Warm the Tortillas

While the “chorizo” simmers, warm your corn tortillas. You can do this in a dry skillet over medium heat, flipping each tortilla until pliable and slightly charred in spots, or microwaving under a damp paper towel for a softer finish. This is the secret to tacos that don’t fall apart—it’s worth the extra minute!

Step 5: Assemble and Serve

Now for the fun part! Spoon a generous portion of the walnut chorizo mixture onto each warmed tortilla. Top with a generous helping of the pineapple salsa. Serve immediately, before anyone can resist—and watch them disappear.

How to Serve Walnut Chorizo Tacos with Pineapple Salsa

Garnishes

You can go as simple or as fancy as you like! A few classic taco garnishes complement Walnut Chorizo Tacos with Pineapple Salsa perfectly: sliced avocado, a sprinkle of extra cilantro, or a drizzle of your favorite hot sauce. Crumbled vegan cheese or a squeeze of lime over the top adds a final flourish—the more color, the merrier!

Side Dishes

Pair these tacos with sides that keep things light and zesty. Think Mexican street corn (elote), a fresh jicama slaw, or even a bowl of black beans and rice. A crunchy green salad with a tangy vinaigrette balances out the hearty filling and sweet salsa beautifully.

Creative Ways to Present

If you’re hosting friends, set up a DIY taco bar! Place the walnut chorizo in a bowl, pile the pineapple salsa alongside, and set out tortillas with plenty of toppings so everyone builds their perfect taco. You could also make mini tacos as a fun appetizer—just use smaller tortillas and serve on a big wooden platter, garnished with lime wedges for a festive touch.

Make Ahead and Storage

Storing Leftovers

Any leftover walnut chorizo or salsa can be stored in airtight containers in the refrigerator for up to 3 days. Keep the salsa and chorizo separate for the freshest taste and best texture. Reassemble your Walnut Chorizo Tacos with Pineapple Salsa just before eating, so every bite is as bright and lively as the first.

Freezing

If you want to prep ahead, the walnut chorizo filling can be frozen (without the salsa) in a sealed freezer-safe bag or container for up to 2 months. Thaw in the fridge overnight before reheating. The pineapple salsa is best made fresh, but you can dice and freeze the pineapple itself to make quick work of assembly!

Reheating

To reheat the walnut chorizo, just add it to a skillet over medium heat, stirring frequently until everything is hot and aromatic. You can also microwave it in 30-second bursts, stirring in between. If it seems a bit dry, add a splash of water or a drizzle of olive oil to revive the texture. Warm the tortillas fresh to recapture that just-made taco magic!

FAQs

Can I use a food processor to chop the walnuts?

Absolutely! Pulse the walnuts in a food processor until they have a crumbly, ground meat-like texture. Just be careful not to over-process—you want small pieces, not walnut butter. This shortcut makes prepping the filling even faster for Walnut Chorizo Tacos with Pineapple Salsa.

What if I can’t find fresh pineapple?

Canned pineapple in juice (not syrup) will work in a pinch. Drain it very well and chop it into small pieces for the salsa. You’ll still get that wonderful sweet-tart contrast that makes these tacos pop.

Are these tacos gluten-free?

They sure are, as long as you use certified gluten-free corn tortillas and double-check your soy sauce or use tamari. Walnut Chorizo Tacos with Pineapple Salsa are also totally vegan and packed with plant-based protein.

How spicy are these tacos?

They’re as spicy as you want them! The recipe is pretty mild if you omit the optional cayenne and adjust the jalapeño in the salsa. Add extra chili powder, hot sauce, or more jalapeño seeds if you prefer more heat.

Can I prep any part of Walnut Chorizo Tacos with Pineapple Salsa in advance?

Definitely! Make the walnut chorizo up to 3 days ahead and reheat before serving. Dice and portion the pineapple, onion, and cilantro for your salsa the night before—assemble with lime juice just before serving for max freshness.

Final Thoughts

There’s just something so delightful about Walnut Chorizo Tacos with Pineapple Salsa—they’re fresh, filling, and endlessly fun to eat. Whether you serve them for a weeknight dinner or a festive get-together, they’ll win over vegans and meat-lovers alike. Gather your ingredients and give these tacos a try; one bite and you’ll see why they’ve become a favorite in my kitchen!

Walnut Chorizo Tacos with Pineapple Salsa Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 15 reviews

Author: Emma
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

These Walnut Chorizo Tacos with Pineapple Salsa are a flavorful and satisfying vegan twist on traditional tacos. The walnut chorizo is savory and spiced, perfectly complemented by the sweet and tangy pineapple salsa.

Ingredients

Scale

For the Walnut Chorizo:

2 cups raw walnuts, finely chopped
1 tablespoon olive oil
1/2 small onion, finely diced
2 cloves garlic, minced
2 tablespoons tomato paste
1 tablespoon apple cider vinegar
2 tablespoons soy sauce
1 tablespoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper (optional)
Salt and pepper to taste

For the Pineapple Salsa:

1 cup diced fresh pineapple
1/4 cup red onion, finely chopped
1 jalapeño pepper, seeded and finely diced
1/4 cup fresh cilantro, chopped
Juice of 1 lime
Salt to taste

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Instructions

Pineapple Salsa: In a medium bowl, combine pineapple, red onion, jalapeño, cilantro, lime juice, and salt. Mix well and set aside.
Walnut Chorizo: Heat olive oil in a skillet. Cook onion until softened, then add garlic. Stir in walnuts, tomato paste, vinegar, soy sauce, spices, salt, and pepper. Cook until heated through.
Warm tortillas. Spoon walnut chorizo onto each tortilla, top with pineapple salsa, and serve.