Vegetarian Al Pastor Street Tacos

Discover a bold and flavorful twist on classic tacos with these Vegetarian Al Pastor Street Tacos, a plant-based masterpiece bursting with smoky, tangy, and sweet flavors. Juicy portobello mushrooms soak up a zesty marinade of soy sauce, apple cider vinegar, ancho chili powder, and spices before being caramelized to perfection alongside golden, charred pineapple. Served on warm corn tortillas and topped with fresh cilantro, diced red onion, and a squeeze of lime, these tacos deliver the iconic al pastor experience without the meat. Perfect for weeknight dinners or taco nights, this recipe offers a quick 50-minute prep-and-cook time and balances indulgence with wholesome, vegan-friendly ingredients. Whether you're a lifelong vegetarian or simply looking to shake up your taco game, these tacos are a fiesta of flavor you'll want to make again and again!

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 5 large caps Portobello mushrooms
• 1 cup, diced Pineapple
• 0.5 cup Soy sauce
• 3 tablespoons Olive oil
• 0.25 cup Apple cider vinegar
• 1.5 tablespoons Ancho chili powder
• 1 teaspoon Dried oregano
• 1 teaspoon Ground cumin
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 1 teaspoon Paprika
• 0.5 teaspoon Black pepper
• 12 small Corn tortillas
• 0.5 cup, chopped Fresh cilantro
• 0.5 medium, diced Red onion
• 3 whole Limes

Directions

Step 1

Clean the portobello mushrooms by gently wiping away any dirt with a damp paper towel. Slice the mushrooms into 1/4 inch thick strips.

Step 2

In a large mixing bowl, combine soy sauce, olive oil, apple cider vinegar, ancho chili powder, dried oregano, ground cumin, garlic powder, onion powder, paprika, and black pepper. Whisk together until well combined.

Step 3

Add the sliced portobello mushrooms and diced pineapple to the marinade, ensuring all pieces are coated. Cover the bowl and refrigerate for at least 15 minutes to allow the flavors to meld.

Step 4

While the mushrooms are marinating, prepare your toppings. Chop the fresh cilantro and dice the red onion. Cut the limes into wedges for serving.

Step 5

Heat a large non-stick skillet over medium-high heat. Add the marinated mushrooms and pineapple to the skillet, including a bit of the marinade to enhance the flavor.

Step 6

Cook for 8-10 minutes, stirring occasionally, until the mushrooms are tender and caramelized and the pineapple starts to develop a golden color.

Step 7

Warm the corn tortillas in a dry skillet or directly over a gas flame, one at a time, until they are soft and pliable, about 30 seconds per side.

Step 8

Assemble the tacos by placing a generous spoonful of the mushroom and pineapple mixture onto each tortilla.

Step 9

Top with chopped cilantro, diced red onion, and a squeeze of fresh lime juice.

Step 10

Serve immediately while warm, with extra lime wedges on the side for those who like an extra citrus kick.

Nutrition Facts

Serving size	(1655.8g)

Amount per serving	% Daily Value*
Calories	1662.3

Total Fat 59.0g	0%
Saturated Fat 8.7g	0%
Polyunsaturated Fat 4.2g
Cholesterol 0mg	0%
Sodium 4783.1mg	0%
Total Carbohydrate 252.2g	0%
Dietary Fiber 52.4g	0%
Total Sugars 40.3g
Protein 58.4g	0%

Vitamin D 1.8IU	0%
Calcium 426.2mg	0%
Iron 15.3mg	0%
Potassium 4601.0mg	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: 29.9%

Protein: 13.2%

Carbs: 56.9%