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Fiery Walnut Tacos

    fiery walnut tacos

    Delightfully different tacos! Pickled vegetables with hot & spicy walnut crumble make these Fiery Walnut Tacos a new favorite.


    California Walnuts tell us “Walnuts are one of the original plant-based superfoods that can carry sweet or savory flavors. They add a satisfying crunch and serve as a simple, whole-food meat alternative. In addition to being a delicious plant-based staple, 1 ounce of walnuts contains important nutrients including 4 grams of protein, 2 grams of fiber and good fats with 2.5 grams of monounsaturated fat and 13 grams of polyunsaturated fat, including 2.5 grams of omega-3 alpha-linolenic acid (ALA).”

    Try walnuts as an alternative to meat in a fiery walnut taco.

    Fiery Walnut Tacos

    Course: Taco Recipes, WalnutsCuisine: Mexican
    Servings

    8

    people
    Prep time

    30

    minutes
    Cooking time

    10

    minutes
    Calories

    520

    kcal

    Ingredients

    • Pickled Vegetables:
    • 1/2 cup fresh lime juice

    • 1 1/2 teaspoons sugar

    • 3/4 teaspoon sea salt

    • 8 radishes, thinly sliced

    • 2 medium jalapeno peppers, thinly sliced

    • 1 large clove garlic, thinly sliced

    • Walnut Crumble:
    • 1 1/2 cups black beans, rinsed and drained

    • 2 cups California walnuts

    • 3 tablespoons olive oil, divided

    • 1 tablespoon white vinegar

    • 1 tablespoon smoked paprika

    • 1 tablespoon ancho chili powder

    • 1 teaspoon dried oregano

    • 1 teaspoon kosher or sea salt

    • 1 teaspoon ground chipotle

    • 1 teaspoon ground cumin

    • 1 teaspoon ground coriander

    • Tacos:
    • 16 whole wheat tortillas

    • olive oil

    • thinly sliced romaine lettuce

    • fresh cilantro leaves

    • lime wedges

    Directions

    • To make pickled vegetables:**
    • In small bowl, stir lime juice, sugar and sea salt. Stir in radishes, jalapenos and garlic slices; let stand 30 minutes to pickle.
    • To make walnut crumble:**
    • In food processor, pulse beans and walnuts until coarsely chopped. Add 2 tablespoons oil, white vinegar, paprika, chili powder, oregano, salt, chipotle, cumin and coriander; pulse until mixture is finely chopped and resembles ground meat, stirring several times and moving mixture from bottom of food processor bowl to top to evenly mix.
    • In large nonstick skillet over medium heat, heat remaining oil. Add “chorizo” mixture and cook 10 minutes, or until mixture is browned and resembles ground meat, stirring frequently.
    • To prepare tacos:**
    • Brush each tortilla lightly with oil. On skillet over medium-high heat, cook briefly to brown on both sides, keeping warm in foil until all tortillas are cooked.
    • Remove pickled vegetables from liquid and discard garlic slices. Fill each tortilla with equal amounts walnut crumble and pickled vegetables. Garnish with lettuce and cilantro; serve with lime wedges.

    Notes

    • We provide nutritional information but these figures should be considered estimates as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.

    Want more? See our other taco recipes.

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