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Walnut Chorizo Tacos with Pineapple Salsa
Ingredients
  • subheading: WALNUT “CHORIZO”:
  • 3 cups cauliflower florets
  • 2 cups Southern Grove Walnuts, whole
  • 2 individual Pueblo Lindo Chipotles in adobo sauce
  • 1 tablespoon Stonemill Chili Powder
  • 1 teaspoon Stonemill Ground Cumin
  • 1 teaspoon salt
  • subheading: PINEAPPLE SALSA:
  • 1 pineapple, cored and diced
  • 2 jalapeños, ribs and seeds removed, minced
  • 1 bunch of cilantro, chopped
  • ½ red onion, diced
  • 1 teaspoon salt
  • juice of 2 limes
  • subheading: EXTRAS:
  • subheading: Avocados:
  • subheading: Limes:
  • subheading: Purple cabbage:
  • subheading: Tortillas:
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