Walnut “Chorizo” Tacos with Pickled Vegetables

Prep time: 20 minutes

Total time: 40 minutes
Servings: 8
Serving size: 2 tacos
Course: Lunch, dinner

DESCRIPTION
A walnut chorizo “meat” is the base for these spicy tacos. Topped with pickled
jalapeno peppers and radishes and finished with a squeeze of lime, these are a
fresh take on traditional meat tacos. For a creamy addition, add a dollop of
Greek yogurt.

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
California Walnut Chorizo Crumble:
2 cups California walnuts
1 1/2 cups or (or 15-oz. can) black beans, rinsed and drained
3 tablespoons olive or vegetable 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 chipotle, ground
1 teaspoon ground cumin
1 teaspoon ground coriander
Tacos:
16 whole wheat tortillas
Olive oil or olive oil cooking spray
Thinly sliced romaine lettuce
Fresh cilantro leaves
Lime wedges

DIRECTIONS
 1. Stir together lime juice, sugar and sea salt in a small bowl. Stir in radish,
jalapeno and garlic slices and let stand for 30 minutes to pickle.
2. Meanwhile, to prepare “chorizo” crumble, place walnuts and beans in a
food processor; pulse until coarsely chopped.
3. Add 2 tablespoons oil and remaining crumble ingredients to food
processor and pulse again until mixture is finely chopped and resembles
ground meat, stirring several times and moving the mixture from the
bottom of the food processor bowl to the top to evenly mix.
4. Heat 1 tablespoon oil in a very large nonstick skillet over medium heat.
Add “chorizo” mixture to skillet and cook for 10 minutes or until mixture is
nicely browned and resembles ground meat, stirring frequently. (May be
prepared several days ahead and stored tightly covered in the
refrigerator.)
5. Brush each tortilla lightly with oil or coat with cooking spray. Cook briefly
on a griddle or skillet over medium-high heat to brown on both sides,
keeping warm in foil until all tortillas are cooked.
6. Remove pickled vegetables from liquid and discard garlic slices. Fill each
tortilla with equal amounts of “chorizo” and pickled vegetables. Garnish
with lettuce and cilantro and serve with lime wedges.

Nutritional information per serving:

Calories: 520
Total Fat: 28g
Saturated Fat: 3g
Monounsaturated Fat: 7.337g
Polyunsaturated Fat: 16g
Cholesterol: 0mg
Sodium: 960mg
Carbohydrates: 58g
Fiber: 12g
Sugars: 2g
Protein: 16g
Vitamin D: 0mcg (0%)
Calcium: 80mg (6%)
Iron: 4mg (25%)
Potassium: 530mg (10%)