Tropical Vegan Macadamia Tacos

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Macadamia Tacos Whaaaaat???

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.

Vegan Macadamia Tacos on a serving platter

Make Them Your Own

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.

Make-Ahead Tips

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.

Vegan Macadamia Tacos close-up

Let's Talk Ingredients

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.

  • Chili powder
  • Cumin
  • Coriander
  • Macadamias. Mauna Loa, of course; I'm their #1 greatest fan! I like to use their Hawaiian Sea Salt Macadamias in this recipe because they have so much amazing flavor. If you opt for unsalted macadamias instead, add a few generous pinches of sea salt to the filling recipe.
  • Lime. You'll use the zest in the taco filling, then cut it up and serve the wedges alongside the tacos.
  • Fresh pineapple
  • Jalapeño(s). Feel free to use a poblano instead if you want less heat, or two jalapeños for extra heat. If you like spice, you can also serve some extra jalapeño slices alongside the tacos for topping.
  • Fresh cilantro
  • Small tortillas. I love corn tortillas, but use whatever you like best. This would work great as a lettuce wrap too!
  • Red cabbage. For topping! Or you can use romaine if that's more your speed. If you use cabbage, make sure to cut it into very fine ribbons so that it has a more delicate texture and flavor.
  • Avocado

Vegan Macadamia Tacos with macadamias and pineapple

Closing Thoughts

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.

Ready to eat Vegan Macadamia Tacos

Share It!

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.

Suggested Pairings

Planter's Punch

Tropical Guacamole

Fruit Salsa Guide

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.

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.

Author:
Lee

Ingredients

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

Instructions

  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.

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Please Share Your Thoughts!

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.

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