Vegetarian Tacos Al Pastor
Experience the vibrant flavors of Mexico with these Vegetarian Tacos Al Pastor, a bold and satisfying twist on the classic dish. This recipe swaps traditional pork for tender cubes of plant-based protein, marinated in a smoky and tangy blend of guajillo and ancho chilies, orange juice, and spices. Sweet, caramelized pineapple chunks and a medley of fresh toppings like red onion, cilantro, and optional avocado take these tacos to the next level. Perfect for taco night, these vegetarian tacos offer a healthier, environmentally-friendly alternative without sacrificing the rich, authentic taste. Ready in under an hour, this recipe is ideal for easy entertaining or a flavorful weeknight meal. Don't forget to serve with warm corn tortillas and a squeeze of lime for the ultimate finishing touch!
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Recipe Information
Ingredients
- 2 cups pineapple (cut into small chunks)
- 12 ounces plant-based protein (such as tofu or tempeh, cubed)
- 3 dried guajillo chilies (stems and seeds removed)
- 1 dried ancho chili (stem and seeds removed)
- 1 cup orange juice
- 2 tablespoons white vinegar
- 3 garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 2 tablespoons olive oil
- 10 corn tortillas
- 1 red onion (thinly sliced)
- 0.5 cup fresh cilantro (chopped)
- 2 lime wedges
- 1 avocado (sliced, optional)
Instructions
Place the guajillo and ancho chilies in a bowl with hot water. Let them soak for about 10 minutes or until softened.
In a blender, combine the soaked chilies (drained), orange juice, white vinegar, garlic cloves, cumin, smoked paprika, oregano, salt, and olive oil. Blend until smooth to form the marinade.
Place the cubed plant-based protein in a shallow dish or resealable bag. Pour the marinade over it and mix to coat evenly. Marinate in the refrigerator for at least 1 hour or up to overnight for maximum flavor.
Preheat a grill or skillet over medium-high heat. Add the marinated plant-based protein and cook for 8–10 minutes, turning occasionally, until lightly charred and cooked through.
In the same grill or skillet, cook the pineapple chunks for 5–7 minutes, stirring occasionally, until caramelized and slightly charred.
Warm the corn tortillas in a dry skillet or directly over a low flame until pliable.
Assemble the tacos by placing a portion of the cooked plant-based protein and grilled pineapple onto each tortilla.
Top the tacos with thinly sliced red onion, chopped fresh cilantro, and optional avocado slices. Squeeze fresh lime juice over the top for added flavor.
Serve immediately and enjoy your Vegetarian Tacos Al Pastor!
Nutrition Facts
Calories |
2434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.5 g | 104% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2560 mg | 111% | |
| Total Carbohydrate | 351.2 g | 128% | |
| Dietary Fiber | 61.0 g | 218% | |
| Total Sugars | 79.6 g | ||
| Protein | 95.2 g | 190% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1192 mg | 92% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 4097 mg | 87% | |
*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.
