Walnut Chorizo Tacos with Pineapple Salsa

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CHORIZO
3 cups cauliflower florets
2 cups walnuts
2 chipotles in adobo sauce
1 TBSP chili powder
1 tsp cumin

SALSA
1 pineapple, cored and diced
2 jalapenos, seeded and minced
1 bunch cilantro, chopped
2 TBSP lime juice
1/2 red onion, diced

1 purple cabbage
2 TBSP lime juice
2 avocados
1 tsp garlic powder
1 TBSP lime juice
12 tortillas

Preheat oven to 375. Add all CHORIZO ingredients to food processor and pulse until texture of ground meat. Transfer to a silpat lined baking sheet and bake 30 minutes, stirring halfway through. In a mixing bowl, combine all salsa ingredients. In another mixing bowl, combine cabbage with 2 TBSP lime juice. In small bowl, mash avocados with garlic powder and lime juice. Toast tortillas and fill with CHORIZO, SALSA, cabbage, and avocados.

Makes 12 tacos.

via Vegetarian Food and Recipes! {ALL WELCOME!} Pool https://www.flickr.com/photos/farmerlynn/51252298225/in/pool-74921284@N00