Vegetarian Tacos al Pastor transforms the classic Mexican dish into a plant-based delight without sacrificing the bold, distinctive flavors that define the original. Traditionally made with marinated pork, the vegetarian version uses alternatives like grilled tofu, seitan, or jackfruit marinated in a blend of chilies, spices, and pineapple juice to replicate the iconic sweet and spicy taste. These ingredients are then grilled or sautéed until perfectly caramelized and served on warm corn tortillas.
Accompanied by diced onions, fresh cilantro, and a slice of pineapple, each taco offers a delicious combination of savory and sweet with a tangy kick. Drizzled with lime juice and perhaps a dollop of avocado salsa, Vegetarian Tacos al Pastor are a delightful way to enjoy a meat-free meal without missing out on traditional Mexican flavors. They’re perfect for a casual dinner, a festive gathering, or any occasion where vibrant, satisfying food is in order.
AuthorJulia ForesekCategoryAppetizers & Starters, Mexican, VegetarianDifficultyIntermediateMarinate the Seitan:
In a bowl, whisk together the achiote paste, guajillo chili powder, minced garlic, pineapple juice, white vinegar, oregano, cumin, and salt.
Add the seitan slices and ensure they are well-coated with the marinade. Let them marinate for at least 1 hour, or overnight in the refrigerator for more depth of flavor.
Cook the Seitan:
Heat a skillet over medium-high heat. Remove the seitan from the marinade and cook until the pieces are nicely charred and cooked through, about 3-4 minutes per side. Add pineapple chunks during the last few minutes of cooking to caramelize slightly.
Prepare the Tacos:
Warm the corn tortillas in a dry skillet or microwave until pliable.
Build the tacos by placing a few pieces of seitan and pineapple on each tortilla. Top with sliced red onion and chopped cilantro.
Serve:
Serve the tacos with lime wedges and your choice of salsa. Encourage diners to squeeze lime juice over their tacos before eating.
Ingredients
Directions
Marinate the Seitan:
In a bowl, whisk together the achiote paste, guajillo chili powder, minced garlic, pineapple juice, white vinegar, oregano, cumin, and salt.
Add the seitan slices and ensure they are well-coated with the marinade. Let them marinate for at least 1 hour, or overnight in the refrigerator for more depth of flavor.
Cook the Seitan:
Heat a skillet over medium-high heat. Remove the seitan from the marinade and cook until the pieces are nicely charred and cooked through, about 3-4 minutes per side. Add pineapple chunks during the last few minutes of cooking to caramelize slightly.
Prepare the Tacos:
Warm the corn tortillas in a dry skillet or microwave until pliable.
Build the tacos by placing a few pieces of seitan and pineapple on each tortilla. Top with sliced red onion and chopped cilantro.
Serve:
Serve the tacos with lime wedges and your choice of salsa. Encourage diners to squeeze lime juice over their tacos before eating.
Perfect Beverage Pairing:
- Tempranillo Rosé: The fruity notes and acidity of a Tempranillo Rosé can complement the spicy and tangy flavors of Tacos al Pastor.
