Plant Chicken Al Pastor Tacos

Celebrate Cinco de Mayo with a bold, plant-based twist on a Mexican classic! These Plant Chicken Al Pastor Tacos are packed with flavor thanks to a smoky-sweet chipotle and pineapple marinade, juicy Daring Plant Chicken Piece, and a zesty homemade pineapple salsa. Served on warm tortillas and finished with a squeeze of lime, they’re perfect for a festive dinner, taco night, or any time you’re craving something fresh and vibrant.

2-3Serves

10 minCook

15 minPrep

Ingredients

For the Marinade

2 tbsp olive oil
1/4 cup pineapple juice (canned)
2 tbsp vinegar (apple cider or white)
2 small chipotle peppers
1 tbsp adobo sauce (from canned chipotle peppers in adobo)
1/2 tbsp brown sugar
1/2 tbsp chili powder
1 tsp smoked paprika
1 tsp ground cumin
1/2 tsp dried oregano
1/4 tsp ground cinnamon
1 garlic clove
Salt and pepper to taste

For the Daring

1 package Daring Original Plant Chicken Pieces
1/4 small white onion, sliced thinly
1/4 cup fresh or canned pineapple slices or tidbits

For the Pineapple Salsa

1/2 cup fresh pineapple, chopped
1 small jalapeño, seeds removed and chopped
1/4 red onion, chopped
2 tablespoons cilantro, chopped
1/2 lime (juiced)
Salt, to taste

For the Tacos

4-6 small corn or flour tortillas
Vegan sour cream (optional)
Lime wedges (optional)

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Step 1

Make the marinade: combine all marinade ingredients in a jar or small blender. Use an immersion blender or small blender attachment to blend until smooth.

Step 2

Cook the Daring: Heat olive oil in a pan over medium heat. Add the Daring Plant Chicken Pieces, onion, and pineapple. Stir to coat everything in the oil and cook for 5-6 minutes, stirring frequently. When the Daring is almost done, lower the heat and add the marinade. Stir and cook for an additional 2 minutes.

Step 3

Make the pineapple salsa: In a small bowl, combine the pineapple, jalapeño, red onion, cilantro, and lime juice. Season with salt to taste. Set aside.

Step 4

Assemble the tacos: Warm the tortillas in a dry skillet or on a griddle until soft and slightly browned. Spread a thin layer of vegan sour cream (optional) on each tortilla. Add a generous portion of the Daring mixture to each tortilla. Top with a spoonful of the pineapple salsa. Serve with lime wedges for extra zest.