Walnut Meat Tacos with Peach Tomato Salsa

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This Walnut Meat Tacos with Peach Tomato Salsa recipe can be made in under 20 minutes and requires minimal cook time which makes them perfect for quick weeknight meals. They are also gluten-free, vegetarian, and can easily be made vegan by omitting the yogurt or sour cream. This is a sponsored post written by me on behalf of Mission®. All opinions are entirely my own.

Walnut Meat Tacos with Peach Tomato Salsa

If you follow me on Instagram stories then you have probably noticed that I make quinoa taco “meat” almost weekly. We loveeeee tacos around here because they are such an easy way to load up on vegetables and a protein without having to spend hours preparing a bunch of different courses. The only drawback to quinoa meat for me is that it does take a good 45 minutes to make which can feel like all night when you’ve been working all day and just want something to eat right when you get home. And that is exactly why I’ve been turning more and more to walnut “taco meat” lately because it requires less than 5 minutes of cooking and you can have dinner ready in under 20 minutes without compromising flavor or texture.

Walnut Meat Tacos with Peach Tomato SalsaWalnut Meat Tacos with Peach Tomato SalsaWalnut Meat Tacos with Peach Tomato Salsa

As someone who has a pretty big dietary restriction (vegetarian, obviously), I was pretty excited to try out these gluten-free tortillas that Mission® sent me because we have our gluten-free neighbor over for dinner often and I know what it’s like to not be able to enjoy the meal in the same way everyone else is. I was surprised to find that these tortillas don’t immediately fall apart like many GF baked goods I’ve tried and they even have a similar texture to non-gluten free tortillas when they are warmed up.

The slightly sweet peach salsa compliments the crunchy walnut taco “meat” wonderfully. You can top these tacos with whatever you have on hand or whatever is usually preferred on your tacos but I highly recommend adding a little bit of crunchy cabbage, fresh cilantro, creamy plain yogurt (or sour cream), avocado slices, and a squirt of lime juice.

Now what are you waiting for? Making a vegetarian and gluten-free meal has never been easier, so go whip this recipe up for your family! Be sure to visit Mission Gluten Free for more recipes, videos, and use the store locator to find where you can get your own Gluten Free Tortilla!

Walnut Meat Tacos with Peach Tomato SalsaWalnut Meat Tacos with Peach Tomato Salsa

 

5 from 2 votes
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Vegetarian Walnut Meat Tacos with Peach Tomato Salsa
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
 

This Walnut Meat Tacos with Peach Tomato Salsa recipe can be made in under 20 minutes and requires minimal cook time which makes them perfect for quick weeknight meals. They are also gluten-free, vegetarian, and can easily be made vegan by omitting the yogurt or sour cream.

Course: Main
Cuisine: Mexican, Vegetarian
Servings: 4 servings
Ingredients
Walnut Meat
  • 2 cups whole walnuts
  • 1 tsp smoked paprika
  • 1 1/2 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp salt
  • 1 tbsp water
  • 1 tbsp lime juice
Peach Salsa
  • 1 large peach finely diced
  • 1 red bell pepper finely diced
  • 1 pint cherry tomatoes halved
  • 1/4 cup cilantro chopped
  • 1 garlic clove minced
  • salt and pepper to taste
Everything else
  • 8 Mission® Gluten Free Tortillas warmed
  • 1 avocado diced
  • 1/4 cup chopped red cabbage
  • 1/4 cup plain yogurt or sour cream optional (omit for vegan)
  • lime juice
Instructions
For the walnut meat
  1. Pulse the walnuts in a food processor until finely crumbled, four or five times (be careful not to over pulse!).

  2. Transfer paprika, chili, and cumin into a saucepan over medium heat and toast for 30 seconds, stirring often. Add walnuts and salt and toss. Add water and lime juice and stir until completely coated. Remove from heat and set aside.

For the peach salsa
  1. Add all salsa ingredients into a bowl and toss to combine. Season with salt and pepper.

To assemble
  1. Warm the tortillas in a saucepan over medium heat for 10 seconds. Double up the tortillas and place 1/4 of the walnut meat and peach salsa in them. Repeat with the remaining tortillas. Top with avocado, cabbage, and yogurt or sour cream (if using). Serve warm.

 

Shellywest

Shelly is the creator of Vegetarian Ventures. She is also the Creative Director of Driftless Magazine and likes to wear wolf shirts, drink peppermint tea, and dance to Stevie Nicks.

September 10, 2017

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3 Comments

  1. Reply

    Mitchel Jaynes

    September 19, 2017

    “walnut meat” – best. idea. ever!

  2. Reply

    vivian

    September 26, 2017

    This was unbelievably delicious. The only change I made was to use crispy taco shells, which is what I prefer. I would definitely eat this again and can hardly wait to eat the leftovers tomorrow. Thanks so much for this recipe!

  3. Reply

    Tracey

    September 27, 2017

    We make tacos weekly in our house too and go the walnut meatless route! The texture is the real deal! I need to try it with your peach salsa stat!! PS: I love your photos – so beautiful!

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