Yes indeed, you read that right. These tacos are made with a vegan macadamia nut filling that's satisfying, high-protein, and absurdly easy to make. Because macadamias are rich and buttery, this taco filling has a delightfully crumbly texture with a little bit of chew and subtle crunch. I just can't get enough of it!
In my opinion, these are the perfect tacos for summer. They're almost entirely no-cook; the only "cooking" involves a minute or two of toasting the spices and then heating up the tortillas. They're also bursting with tropical flavors thanks to a spicy pineapple salsa and they'll put you in an instant summer mood.
There are a lot of ways you can tweak this recipe and make it work for you. Most importantly, the toppings!! Feel free to top these tacos with whatever toppings you love best. You'll see I've suggested pineapple salsa, some shredded cabbage, and avocado slices, but anything with a tropical leaning will work great. Mango salsa? Guac? Salsa verde? Hot sauce? The options are endless! You could also use this filling (or leftover filling the following night) in a burrito bowl.
Additionally, you have a lot of control over the heat level, especially with regards to the salsa. If you don't want much heat, use a poblano instead of a jalapeño. If you want no heat, just use half of a sweet bell pepper. For any hot pepper, leaving the seeds and ribs in will add more heat; stripping them out will minimize heat.
These tacos are very make-ahead friendly! You can make the macadamia taco filling and the pineapple salsa the day before; just store them in separate, tightly sealed containers in the fridge. You can also cut the cabbage, jalapeño, and limes the day before to save even more time. Wait to cut the avocado and to assemble until just before serving.
Here's what you'll need for this recipe, as well as some thoughts, tips, and possible substitutions. If you make any substitutions, I'd love to hear about it in the comments section below.
Aren't these taco just the best? They're vegan, protein-rich, and loaded with nutritious produce, plus they come together in less than 30 minutes. Most importantly, they're delicious and so darn fun! They contain all my favorite Hawaiian ingredients in my favorite package: a taco! What could be better?!?
I really can't wait for you to try these. So say goodbye to heavy, boring tacos and aloha to these colorful, island-inspired beauties.
It makes me so happy to hear from you and see your creations! Please leave a comment below and let me know what you think about this recipe. If you post a photo on Instagram, hashtag #TheRogueBrusselSprout and tag me (@TheRogueBrusselSprout) in the post text so that I'm sure to see it.
Tri-Colored Citrusy Slaw (the Hawaiian-inspired version)
No-Cook Rainbow Black Bean Salad
Disclosure: This recipe has been developed through a paid partnership with Mauna Loa. However, all opinions and thoughts are my own. Thank you for supporting the brands that keep The Rogue Brussel Sprout running.
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
For the Spicy Pineapple Salsa
Did you make this recipe? Did you make substitutions? How did you serve it? Any helpful tips? Please share your thoughts, since these insights are really useful to both me and to other readers.
I love to create colorful, veggie-filled, seasonal dishes that celebrate the beauty and diversity of plants. Take a look around at all my favorite recipes, there's so much to explore here!
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