Dairy-Free Tacos al Pastor
Experience the vibrant flavors of Mexico with these Dairy-Free Tacos al Pastor—an irresistible plant-based twist on a beloved classic! Crafted with your choice of soy-based strips, jackfruit, or seitan, these tacos are marinated in a smoky, sweet, and tangy sauce made from guajillo and ancho chiles, freshly squeezed orange juice, aromatic spices, and pineapple juice. The marinated protein is pan-seared to perfection, delivering a caramelized, mouthwatering finish. Served on warm corn tortillas and topped with juicy diced pineapple, crisp onions, fresh cilantro, and a squeeze of zesty lime, these tacos are a refreshing and allergy-friendly meal option. Ready in just 30 minutes, they’re perfect for weeknight dinners or festive gatherings. Whether you're dairy-free, plant-based, or simply craving bold taco flavors, this recipe will quickly become a favorite.
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Recipe Information
Ingredients
- 500 grams Plant-based protein (e.g., soy-based strips, jackfruit, or seitan)
- 4 pieces Dried guajillo chiles
- 2 pieces Dried ancho chiles
- 3 pieces Garlic cloves
- 1 large White onion
- 1 small Pineapple
- 120 ml Orange juice (freshly squeezed)
- 30 ml White vinegar
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 1 teaspoon Ground paprika
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 12 pieces Corn tortillas
- 0.5 bunch Fresh cilantro (for topping)
- 2 pieces Lime wedges (for serving)
Instructions
Prepare the marinade: Remove the stems and seeds from the guajillo and ancho chiles. Boil a small pot of water, add the chiles, and simmer for 5 minutes until softened. Drain and set aside.
Place the softened chiles in a blender along with the garlic cloves, half of the white onion (cut into chunks), juice of one small pineapple (reserving the rest for topping), orange juice, white vinegar, cumin, oregano, paprika, and salt. Blend until smooth.
In a bowl, combine the plant-based protein with the marinade, ensuring it is fully coated. Cover and refrigerate for at least 1 hour (or up to overnight for deeper flavor).
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the marinated plant-based protein and cook for 10-15 minutes, stirring occasionally, until slightly caramelized and heated through.
While the protein cooks, dice the reserved fresh pineapple and the other half of the white onion. Chop the cilantro finely.
Heat the corn tortillas in a dry skillet or over an open flame until warm and pliable.
Assemble the tacos: Fill each tortilla with the cooked protein mixture, then top with diced pineapple, onion, and cilantro. Serve with lime wedges on the side for squeezing over the tacos.
Nutrition Facts
Calories |
2244 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.8 g | 87% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4069 mg | 177% | |
| Total Carbohydrate | 336.3 g | 122% | |
| Dietary Fiber | 57.2 g | 204% | |
| Total Sugars | 93.3 g | ||
| Protein | 129.0 g | 258% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 754 mg | 58% | |
| Iron | 27.9 mg | 155% | |
| Potassium | 4322 mg | 92% | |
*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.
