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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

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

To make pickled vegetables:**

  1. 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:**

  1. 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.
  2. 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:**

  1. 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.
  2. 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.

u003cliu003eu003cemu003eWe 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.u003c/emu003eu003c/liu003e

Taco Recipes, Walnuts
Mexican

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