Dairy-Free Taco Al Pastor

Get ready to savor the bold, smoky flavors of Dairy-Free Taco Al Pastor, a plant-based twist on the classic Mexican street food! This vibrant recipe pairs tender strips of seitan with a tangy guajillo chili and achiote marinade, perfectly balanced by juicy caramelized pineapple. Made completely dairy-free, it features warm corn tortillas topped with fresh cilantro, crisp red onions, and a bright squeeze of lime. Whether you're vegan, dairy-sensitive, or just craving a fresh take on tacos, this quick-to-prepare dish (ready in under an hour!) offers a fiesta of bold flavors that’s perfect for weeknight dinners or taco nights. Healthy, flavorful, and satisfying—this recipe is a must-try!

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Place the guajillo chili peppers in a bowl and cover them with hot water. Allow them to soak for 10 minutes until softened.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Warm the corn tortillas in a dry skillet or directly over a gas flame until pliable and slightly charred, about 30 seconds per side.

Step 7

Assemble the tacos by dividing the seitan mixture onto each tortilla. Top with grilled pineapple, red onion, and chopped cilantro.

Step 8

Serve with lime wedges on the side for squeezing over the tacos just before eating.

Nutrition Facts

Serving size	(1424.0g)

Amount per serving	% Daily Value*
Calories	1803.7

Total Fat 53.5g	0%
Saturated Fat 8.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 3819.1mg	0%
Total Carbohydrate 237.1g	0%
Dietary Fiber 32.3g	0%
Total Sugars 42.2g
Protein 135.3g	0%

Vitamin D 0IU	0%
Calcium 572.0mg	0%
Iron 20.8mg	0%
Potassium 2748.8mg	0%

*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.

Source of Calories

Fat: 24.4%

Protein: 27.5%

Carbs: 48.1%