Dairy-Free Taco Al Pastor
Bursting with bold flavors and vibrant ingredients, these Dairy-Free Tacos Al Pastor are a plant-based twist on the classic Mexican dish that's perfect for taco night! Made with savory seitan or your favorite plant-based protein, the recipe features a zesty and smoky guajillo chili and achiote marinade, balanced by the sweetness of caramelized pineapple and the tang of fresh lime. The tacos are served on warm, dairy-free corn tortillas and topped with fresh cilantro and red onion for a refreshing crunch. Ready in under an hour, including prep and cooking time, this recipe is a delicious, vegan-friendly alternative that doesn’t compromise on the smoky, sweet, and spicy flavors that make traditional tacos al pastor so beloved. Perfect for family dinners, casual gatherings, or even meal prep, these tacos are sure to impress vegans and meat-lovers alike!
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Recipe Information
Ingredients
- 450 g Seitan (or plant-based protein of choice)
- 4 whole Guajillo chili peppers
- 1 cup Pineapple, peeled and sliced
- 3 tbsp White vinegar
- 0.5 cup Orange juice
- 2 tbsp Achiote paste
- 3 cloves Garlic cloves, minced
- 1 tsp Dried oregano
- 1 tsp Ground cumin
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Olive oil
- 8 pieces Small corn tortillas (dairy-free)
- 0.5 cup Red onion, thinly sliced
- 0.25 cup Cilantro, chopped
- 4 pieces Lime wedges
Instructions
Place the guajillo chili peppers in a bowl and cover them with hot water. Allow them to soak for 10 minutes until softened.
In a blender, combine the softened guajillo chilies (stems and seeds removed), pineapple, white vinegar, orange juice, achiote paste, minced garlic, oregano, cumin, salt, and black pepper. Blend until smooth to create the marinade.
Cut the seitan into small strips and place them in a large bowl. Pour the marinade over the seitan and mix well to coat. Cover and marinate in the refrigerator for at least 1 hour, or overnight for deeper flavor.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Remove the seitan from the marinade and cook in the skillet until slightly caramelized, about 6-8 minutes. Set aside.
In the same skillet, heat the remaining tablespoon of olive oil and lightly grill the pineapple slices for 2-3 minutes on each side until caramelized. Chop into small pieces.
Warm the corn tortillas in a dry skillet or directly over a gas flame until pliable and slightly charred, about 30 seconds per side.
Assemble the tacos by dividing the seitan mixture onto each tortilla. Top with grilled pineapple, red onion, and chopped cilantro.
Serve with lime wedges on the side for squeezing over the tacos just before eating.
Nutrition Facts
Calories |
1804 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.5 g | 69% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3819 mg | 166% | |
| Total Carbohydrate | 237.1 g | 86% | |
| Dietary Fiber | 32.3 g | 115% | |
| Total Sugars | 42.2 g | ||
| Protein | 135.3 g | 271% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 572 mg | 44% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 2749 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
