Dairy-Free Tacos al Pastor

Transform your weeknight dinner with these irresistible Dairy-Free Tacos al Pastor—a plant-based spin on the iconic Mexican favorite that's bursting with bold flavors. This recipe swaps traditional pork for a savory, marinated plant-based protein, such as jackfruit, soy-based strips, or seitan, ensuring a satisfying bite without any dairy or meat. The smoky, vibrant marinade made with guajillo and ancho chiles, fresh pineapple, and orange juice infuses the dish with authentic al pastor flair, while the caramelized protein adds irresistible texture. Topped with a medley of diced pineapple, white onion, and fresh cilantro, each taco is a symphony of sweet, savory, and tangy flavors. Perfectly nestled in warm corn tortillas and served with lime wedges, these tacos are vegan, flavorful, and surprisingly easy to make in just under an hour. Whether you're hosting taco night or meal-prepping for the week, this recipe is sure to become a crowd-pleaser!

Nutriscore Rating: 82/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

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.

Step 3

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).

Step 4

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.

Step 5

While the protein cooks, dice the reserved fresh pineapple and the other half of the white onion. Chop the cilantro finely.

Step 6

Heat the corn tortillas in a dry skillet or over an open flame until warm and pliable.

Step 7

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

Serving size	(2148.3g)

Amount per serving	% Daily Value*
Calories	2910.1

Total Fat 77.4g	0%
Saturated Fat 10.4g	0%
Polyunsaturated Fat 2.9g
Cholesterol 0mg	0%
Sodium 4555.0mg	0%
Total Carbohydrate 446.6g	0%
Dietary Fiber 83.1g	0%
Total Sugars 83.7g
Protein 150.1g	0%

Vitamin D 0IU	0%
Calcium 828.9mg	0%
Iron 32.4mg	0%
Potassium 5032.1mg	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: 22.6%

Protein: 19.5%

Carbs: 57.9%