Dinner

Raw Vegan Walnut Chorizo Tacos with Cabbage Shells and Fresh Salsas Recipe

Name: Raw Vegan Walnut Chorizo Tacos with Cabbage Shells and Fresh Salsas Recipe
Prep time: 45 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 1 green or red cabbage; 5 dry guajillo chili pods, soaked one hour, seeded and stems removed; 1 teaspoon garlic; 3 tablespoons olive oil; 1 teaspoon cumin; 2 teaspoons coriander; salt to taste; water as needed; ¼ cup walnuts; ¼ cup pecans; ¼ cup pumpkin seeds; 1½ tablespoons guajillo chili paste (or store-bought chili paste); ⅛ teaspoon cloves; ½ teaspoon salt; ¼ teaspoon black pepper; 2 tablespoons olive oil; ¼ tablespoon chili powder; ¼ tablespoon fresh oregano; 1 cup cashews, soaked 2 hours; ½ cup water or more; ¼ cup lemon juice or more to taste; pinch salt; 2 kiwis, peeled and chopped; 1 heirloom tomato; juice of one lime; salt to taste; ¼ red onion, minced; ½ bunch cilantro, chopped; 1 jalapeño, seeded and minced; 2 avocados

Byluca Carter November 8, 2025November 8, 2025

Jump to Recipe

Introduction

These easy raw walnut chorizo tacos bring vibrant Mexican flavors into a fresh, vegan, and nutrient-packed dish. Using a mix of walnuts, pumpkin seeds, and a homemade guajillo chili paste, this recipe offers bold, spicy taco filling without cooking. Wrapped in crisp cabbage leaves and topped with fresh guacamole, sour cream, and kiwi salsa, these tacos make a fun and healthy meal any night of the week.

A white square plate on a white marbled surface holds a single purple cabbage leaf shaped like a small bowl. Inside, a layer of brown cooked ground meat sits at the bottom, topped with green avocado pieces and a small dollop of white sour cream or sauce. Fresh green herbs and microgreens are placed on top. On each side of the cabbage leaf on the plate are small spoonfuls of red salsa with visible bits of green herbs and white onions. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Taco Shells: one green or red cabbage
For the Guajillo Paste:
- 5 dry guajillo chili pods, soaked 1 hour, seeded and stems removed
- 1 teaspoon garlic
- 3 tablespoons olive oil
- 1 teaspoon cumin
- 2 teaspoons coriander
- Salt to taste
- Water as needed

For the Chorizo “meat:”
- ¼ cup walnuts
- ¼ cup pecans
- ¼ cup pumpkin seeds
- 1½ tablespoons guajillo chili paste (or store-bought chili paste)
- ⅛ teaspoon cloves
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- ¼ tablespoon chili powder
- ¼ tablespoon fresh oregano
For the Raw Vegan Sour Cream:
- 1 cup cashews, soaked 2 hours
- ½ cup water or more
- ¼ cup lemon juice or more to taste
- Pinch salt
For the Kiwi Salsa:
- 2 kiwis, peeled and chopped
- 1 heirloom tomato
- Juice of one lime
- Salt to taste
- ¼ red onion, minced
- ½ bunch cilantro, chopped
- 1 jalapeño, seeded and minced

For the Guacamole:
- 2 avocados
- Juice of ½ lime
- ¼ red onion, minced
- Salt to taste
- Chopped cilantro to taste

Instructions

Step 1: Prepare the guajillo paste by blending the soaked guajillo chili pods, garlic, olive oil, cumin, coriander, salt, and enough water until smooth.
Step 2: Make the walnut chorizo by pulsing walnuts and pumpkin seeds in a food processor until crumbly but not powdery. Transfer to a bowl and mix in the guajillo chili paste, pecans, cloves, salt, black pepper, olive oil, chili powder, and fresh oregano until well combined.
Step 3: For the raw vegan sour cream, puree soaked cashews, water, lemon juice, and salt until smooth and creamy.

Step 4: Prepare the kiwi salsa by mixing chopped kiwis, heirloom tomato, lime juice, salt, red onion, cilantro, and jalapeño. Pulse a few times in a food processor if desired.
Step 5: Make the guacamole by mashing avocados, lime juice, red onion, salt, and chopped cilantro until smooth.
Step 6: To assemble the tacos, carefully remove the outer cabbage leaves and discard. Then gently separate the inner leaves to use as shells. Chop off the stem end to help the leaves separate more easily. Fill each leaf with walnut chorizo, then top with cashew sour cream, guacamole, and kiwi salsa. Serve immediately and enjoy!

Tips & Variations

Use collard greens or romaine leaves as an alternative to cabbage for your taco shells.
If you prefer a milder flavor, reduce the amount of chili paste or omit the jalapeño in the salsa.
Soaking the nuts and seeds well makes the chorizo texture better and easier to digest.

Feel free to add fresh corn or pea sprouts as additional toppings for extra texture and flavor.

Storage

Store the walnut chorizo mixture, guacamole, sour cream, and salsa separately in airtight containers in the refrigerator for up to 2 days. Cabbage leaves are freshest when used the same day. Reheat is not necessary as this is a raw recipe; just assemble fresh before eating for best taste and texture.

How to Serve

The image shows a single large, deep purple cabbage leaf placed like a bowl on a white plate with a white marbled background. Inside the leaf, there are three main layers: at the bottom, a crumbly, cooked ground meat mix with a reddish-brown color; above that, slices of light green avocado and a dollop of white sour cream; and on top, fresh green sprouts and herbs for garnish. To the sides of the cabbage leaf, there are two small piles of chunky salsa with red tomato pieces and green herbs. The food looks fresh and colorful, with a mix of soft, crumbly, and creamy textures. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the guajillo paste ahead of time?

Yes, the guajillo paste can be made ahead and stored in the refrigerator for up to a week. It actually allows the flavors to deepen.

What can I use if I don’t have guajillo chili pods?

You can substitute with a mild chili powder or a store-bought chili paste, but the flavor may be less smoky and complex.

luca Carter