meatless tacos

A traditional tacos al pastor recipe made with guajillo chilies, achiote and, fresh pineapple. This dish is vegan and gluten-free. Sweet, spicy, and made to taste just like it does in Mexico!

Tacos Al Pastor Recipe

dry TVP or soy curls (0.54)

guajillo chilies (0.12)

chipotle chilies (0.08)

pineapple juice (0.57)

vinegar (0.08)

garlic (0.16)

½ medium white onion, chopped (0.09)

tsp cumin (0.01)

½ tsp Mexican oregano (0.05)

oz achiote paste (0.56)

½ tsp salt (0.02)

corn tortillas (0.36)

½ medium white onion, finely diced (0.09)

¼ fresh pineapple, chopped (0.57)

cilantro (0.24)

wedges

Salsa of choice optional

To begin, bring about 4 cups of water to boil in a kettle. Then, add the textured vegetable protein (TVP) and hot water to a mixing bowl and cover. Set that aside while you prepare the marinade.

To start your marinade, remove the stem and seeds from the chilies. Then, toast them in a skillet over medium-low for 3-5 minutes. Make sure to turn your chilies frequently to prevent burning.

Next, cover them with water and bring to a low boil. Once the water is boiling, lower the heat to simmer for about 12-15 minutes, or until the peppers are softened.

Once the chilies are ready, add them to a blender with the pineapple juice, vinegar, garlic, onion, cumin, Mexican oregano, cloves, achiote paste, and salt. Blend until smooth.

Next, transfer your re-hydrated TVP to a strainer to get rid of the excess water (make sure to squeeze it out thoroughly!). Add the TVP to a large container or freezer bag with the marinade over top.

Stir the mixture quite well to ensure the TVP evenly soaks in the marinade. Cover and transfer to your fridge to marinate for at least 2-4 hours, but preferably overnight.

Marinade

When you&#039;re ready to eat, drain the excess marinade off the TVP and preheat 1-2 tbsp of neutral oil in a large skillet over medium. Add in the TVP and fry, stirring occasionally until it&#039;s hot and appears slightly matte.

Note: you will have to use two large skillets or cook two batches for this amount of TVP.

Serve immediately on homemade corn tortillas with diced white onion, fresh pineapple chunks, chopped cilantro, lime wedges, and some salsa!

Tacos

Taco Tuesday just got taken to a whole other level!! These mushroom potato tacos are loaded with flavor, healthy, and easily come together in under 30 minutes. 

Mushroom &amp; Potato Tacos

russet potatoes, cubed

avocado oil

oz baby bella mushrooms, sliced

oz shiitake mushrooms, sliced

white onion

soy sauce

garlic powder

cumin

coriander

salt

pepper

chili powder

paprika

oregano

vegan butter

juice from 1 lime

tortillas

cilantro

sour cream

cheddar shreds

avocado

lettuce

salsa

jalapenos

Start by slicing your mushrooms, cubing the potatoes, and chopping your onion or shallot.

Add the potatoes to a large pot of cold, salted water. The water should be covering the potatoes by ~2 inches. Bring to a boil and cook for 15 minutes, or until you can easily stick a fork through the potatoes. Drain.

While the potatoes are boiling, heat a pan over medium-high heat. Add oil, shallot, mushrooms, soy sauce, and spices. Mix to combine then try to make it so the mushrooms are laying flat against the pan and not standing up. Leave the mushrooms untouched for ~5-7 minutes, then flip them over and cook until golden and their juices have evaporated (another ~5 minutes).

Push the mushrooms to one side of the pan and add the cooked potatoes, butter, lime juice, and cilantro. Roughly break up the potatoes with a wooden spoon or rubber spatula so potatoes are coated. 

Assemble your tacos. Divide the potatoes and mushrooms between 4-6 tortillas and add your favorite toppings and enjoy! 

Made these last night and they were so freaking delicious can't wait to have them again

I would never think to make this combination into a taco but it was SO GOOD and also super filling!  Adding this recipe as a go to for taco Tuesdays!

A shocking idea for tacos but they're seriously the best vegan tacos I've ever had.

Enjoy delicious vegetarian fajitas, perfectly marinated in a spice and citrus mixture for an authentic taste even without the meat. Plant-based goodness at its best.

Vegetarian Fajitas No Meat Tacos

Olive Oil

Soy Sauce

Mexican Oregon

Dark Red Chili Powder

Ancho Chile Powder

Cumin

Garlic Powder

Onion Powder

Black Pepper

Salt (fine, optional)

Orange (Juice only, about 1/4 cup)

Limes (Juice only, about 3 tablespoons)

Red Bell Pepper (thinly sliced)

Onion (thinly sliced)

Tempeh (used Lightlife Tempeh Original)

Corn Tortillas

Whisk together all marinade ingredients in a small bowl or jar.

Cut tempeh into 1/4&quot; - 1/2&quot; pieces.

Place tempeh slices in a ziploc bag. Pour in the marinade and rotate carefully to ensure all pieces have marinade. Place flat in the refrigerator. Allow to marinate 2 hours or overnight, up to a total of 24 hours, if desired.

Place two tablespoons oil in skillet and heat on medium. Add thinly sliced bell pepper and onions. Cook until softened, about 5-7 minutes. With tongs, remove to a plate and set aside.

If you plan on heating the tortillas in the skillet, use the same skillet and tongs to heat one at a time then set aside. Add more oil, as necessary, to keep things from sticking.

Place marinated tempeh in skillet and heat on medium until it&#039;s crispy on the edges and a little blackened in bits or lines are visible if using a grill pan. Turn after about 3-5 minutes to cook the reverse side. Once ready, remove with tongs. Discard remaining marinade.

Serve immediately.

Spicy tacos made with crumbled tempeh from Betty Goes Vegan by Anne &amp; Dan Shannon.

Tempeh Tacos

8 oz package tempeh

garlic (minced)

Mexican-spiced diced tomatoes (I used the tomatoes with green chilies)

jalapeño (diced)

–4 tsp chili powder (2 was plenty for us!)

tsp cumin

lime juice

onion powder

chipotle pepper

cip Bragg's liquid aminos

onion

green bell pepper (diced)

water

salt + pepper (to taste)

olive oil mister

liquid smoke

–8 hard taco shells

vegan cheese

Crumble your tempeh into a large mixing bowl. Then, using a large spoon, mix in the garlic, tomatoes, jalapeño, chili powder, cumin, lime juice, garlic powder, onion powder, oregano, chipotle pepper, and Bragg's. Once your tempeh is completely mixed into the spices, mix in the onion and pepper. Then drizzle the water 1 tablespoon at a time into your mix while stirring your ingredients continuously. Taste a little bit of your tempeh and add salt and pepper to taste.

Spray your favorite cast-iron skillet or frying pan with a heavy coating of olive oil cooking spray, and then heat over medium heat. Once the oil is hot, toss in the tempeh mixture and liquid smoke. Flip your tempeh-vegetable mixture a few times so that it browns evenly. You'll know it's ready when your vegetables are tender and your tempeh has crispy edges. It should take about 10 minutes.

While your tempeh is cooking, heat your taco shells slightly in the oven following the directions on the package.

Once your taco shells are warm, fill them with the tempeh and vegetable mixture. Top with vegan cheese and set aside so it can melt slightly.

Serve with guacamole, salsa, hot sauce, cilantro, black olives, lime wedges, and anything else you like on your tacos!

Meaty beer-marinated mushrooms are a perfect substitute for steak in this meatless version of Real Simple&#39;s .

Beer-Marinated Grilled Mushroom Tacos with Pepita Slaw & Chipotle Crema

pale lager (like Corona)

lime (about 2 tablespoons)

black pepper

portabella mushrooms

Grapeseed oil oil

red onion (finely chopped)

cilantro leaves

pepitas

cashew

garlic

Salt and pepper

tortillas (warmed)

tomato (diced)

Combine the beer, lime juice, garlic, cumin, salt and pepper in a large zip-top plastic bag. Seal the bag and shake it to mix the marinade.

Clean the mushrooms with a damp paper towel and pull off the stems. Scrape the gills off of the underside of each mushroom and discard. Place the mushrooms in the bag with the marinade. Let them marinate at room temperature for 30 minutes, turning the bag every 5-10 minutes.

Preheat an indoor grill on high. (You can use a grill pan on medium-high or an outdoor grill too.) Brush the grates with oil and place the mushrooms on the grill. Cook for about 5 minutes on each side, until the mushrooms are tender — thicker mushrooms can take a little bit longer!

Remove the mushrooms from the grill and place them on a cutting board. Slice the mushrooms and let the liquid drain off.

Make the mushrooms:

Toss all of the ingredients in a medium bowl. Set aside.

Make the relish:

Combine the cashews, garlic, lime juice, chipotle, and 1/4 cup of water in a blender. Blend on high until the mixture is completely smooth. If needed, add additional water 1 tablespoon at a time. Once the crema is smooth, creamy, but still thick, add salt and pepper to taste.

Make the crema:

Divide the sliced mushrooms onto the tortillas and top each one with relish, crema, and diced tomato, then serve.

Assemble to tacos:

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Tacos Al Pastor Recipe

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The most viewed meatless tacos recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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