Tropical Vegan Macadamia Tacos

These tacos celebrate fresh, Hawaiian flavors with sweet pineapple and nutty macadamias. Instead of traditional taco meat, this plant-based version uses macadamias blended with toasted, aromatic spices for a satisfying, high-protein, delightfully crunchy filling that comes together in minutes.


For the Macadamia Taco Filling

  • 1 tsp chili powder
  • ½ tsp cumin
  • ¼ tsp coriander
  • 6 oz (one jar) Mauna Loa Hawaiian Sea Salt Macadamias
  • Zest of a lime

For the Spicy Pineapple Salsa

  • 2 c finely-diced fresh pineapple
  • 1 jalapeño, with or without seeds, very finely diced
  • Small handful of coarsely chopped cilantro

For Serving

  • Small tortillas of choice
  • Small wedge of red cabbage, very finely sliced (or romaine)
  • Lime wedges
  • Jalapeño slices, optional
  • Avocado slices


  1. Measure the spices for the taco filling (chili powder, cumin, and coriander) into a dry skillet. Toast the spices over medium heat for a minute or two, just until they become fragrant.
  2. Add the macadamias, toasted spices, and lime zest to a small food processor. Pulse the food processor 5-10 times until the nuts evenly combine with the spices and make a coarse, crumbly mixture. Be careful not to over-process!
  3. To make the pineapple salsa, combine the pineapple, jalapeño, and cilantro, then mix well. You can control the heat level of the tacos by removing the seeds and ribs from the jalapeño if desired, or by using a milder pepper (e.g., a poblano) instead.
  4. When ready to serve, warm the tortillas in a tortilla warmer or wrapped in a very slightly damp cloth in the microwave.
  5. Fill each tortilla with a few spoonfuls of the macadamia taco filling, a small handful of red cabbage shreds, a big spoonful of spicy pineapple salsa, and avocado slices. Serve with lime wedges and jalapeño slices for garnishing individual portions.