Description
Vegan tacos al pastor are a plant-based take on the classic Mexican street food. Marinated and grilled or pan-fried plant-based protein is served in warm tortillas with pineapple, onion, and cilantro.
Ingredients
Scale
- 1 pound plant-based protein (e.g., seitan, mushrooms, or firm tofu), thinly sliced
- 1/4 cup achiote paste
- 2 tablespoons adobo sauce (from canned chipotle peppers)
- 1 tablespoon lime juice
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
- 1 tablespoon vegetable oil
- 1 cup fresh pineapple, diced
- 1/2 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 8–10 corn tortillas
- Lime wedges, for serving
Instructions
- In a bowl, whisk together achiote paste, adobo sauce, lime juice, oregano, cumin, garlic powder, onion powder, salt, and pepper to create the marinade.
- Add the plant-based protein to the marinade and toss to coat evenly. Let it marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
- Heat vegetable oil in a large skillet or on a griddle over medium-high heat.
- Add the marinated protein to the skillet and cook until browned and slightly crispy, about 5-7 minutes per side. If using mushrooms, cook until tender and slightly browned.
- While the protein is cooking, warm the corn tortillas according to package instructions (e.g., on a dry skillet, in the microwave, or briefly over a gas flame).
- To assemble the tacos, place a portion of the cooked protein onto each warm tortilla.
- Top with diced pineapple, chopped red onion, and fresh cilantro.
- Serve immediately with lime wedges on the side.
Notes
- For a spicier taco, add a pinch of cayenne pepper to the marinade.
- If you don’t have achiote paste, you can substitute with chili powder and paprika for color and flavor.
- Other toppings like avocado slices or a vegan crema can be added.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-frying/Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 0mg
Keywords: vegan tacos al pastor, plant-based tacos, mexican food, vegetarian, pineapple tacos, achiote