Vegan Tacos Al Pastor

These vegan tacos al pastor are packed with spicy, tangy, and savory flavors! Textured vegetable protein is infused with guajillo chiles, achiote paste, and pineapple, and then served in homemade tortillas. Pair them with fresh garnishes and salsa for a classic meal turned plant-based.

If you love authentic Mexican tacos but are looking for a plant-based twist, vegan tacos al pastor are just the thing to try! Similar to my popular tacos de canasta and vegan birria tacos, they’re a breeze to make but packed with bold flavors.

Why I love this recipe

In traditional tacos al pastor, pork is marinated and spit-roasted with guajillo chiles, pineapple, and achiote. But, who needs meat when you can easily replace it?

These vegan tacos al pastor retain the robust flavors and zesty punch you’d expect from traditional vegan tacos al pastor, just without the meat! Using textured vegetable protein (TVP) not only provides that meat-like consistency but also offers a hefty dose of plant-based protein.

The fresh pineapple, zesty lime, and aromatic achiote blend seamlessly, creating a mind-blowing flavor combination. And I’ve kept the ingredients and steps to a minimum, so you can easily make these tacos whenever a craving hits!

Ingredients notes

It always amazes me how few ingredients are needed for such a flavorful dish! Find a breakdown and suitable substitutes below.

Dried chiles
Guajillo chiles provide mild to medium heat and a sweet, slightly jammy flavor. Morita chiles are smoked ripe jalapenos, adding rich, spicy, smoky notes. Both chiles are essential components in an al pastor marinade.

Substitutes: If guajillo chiles are unavailable, the next best options are New Mexico, California, cascabel, pasilla, or ancho chiles. If you don’t have morita chiles, use chipotle meco chiles.

Pineapple juice
Pineapple juice adds natural sweetness and acidity, tenderizing the TVP and balancing the heat of the chiles.

Substitute: Orange juice will work in a pinch, but it won’t be as sweet. Or, try mango juice for a similar tropical sweetness without any tang.

Spices
Cumin offers a warm, earthy spice, Mexican oregano adds a robust, slightly citrusy flavor, and cloves bring a warm, slightly sweet element.

Substitute: Marjoram is the next best substitute for Mexican oregano. If you don’t have cumin, try coriander for more citrus undertones. Allspice adds a similar warm note to cloves, though it is slightly different.

Achiote paste
Achiote adds an earthy, peppery flavor with a subtle bitterness. It also gives the sauce its signature vibrant red color. It can be found in most Mexican food markets or the international aisle of grocery stores. Look for brands like La Anita, El Yucateco, and Lol-Tun for the best flavors!

Substitute: Paprika mixed with a touch of ground annatto seeds can be used as an alternative. If you can’t find annatto seeds, just use paprika.

Textured vegetable protein
Also known as textured soy protein, TVP is derived from soy flour. It has a mild bean flavor but takes on the flavor of marinades incredibly well. Look for it at bulk food stores, larger grocery stores, or online.

For a complete ingredient list and step-by-step guide, scroll down to the recipe card.

How to make

Learn the best way to make vegan tacos al pastor with my straightforward, easy-to-follow instructions. Look for the tips in green throughout this section for consistent and successful results!

Preparation

Remove the stems and seeds from the guajillo and morita chiles with kitchen shears. This step helps control the heat and prevents a bitter flavor. Roughly chop the onion and garlic, and measure the pineapple juice, vinegar, and spices.

Cooking

Step 1
Toast the chiles in a dry skillet over medium-low heat for 2-3 minutes, turning them frequently, until fragrant.

Toasting enhances their flavor but be careful not to burn them, as this can turn the marinade bitter.

Step 2
Rehydrate the toasted chiles by adding them to a pot of boiling water, then turning off the heat and letting them sit for 12-15 minutes.

Rehydrating dried chiles softens their texture and makes them easier to blend into a smooth marinade.

Step 3
Combine the rehydrated chiles, pineapple juice, vinegar, water, garlic, chopped onion, cumin, Mexican oregano, cloves, achiote paste, and salt in a blender. Mix it on high until smooth.

Stop the blender and scrape down the sides a few times for the most consistent flavor and smooth texture, which will coat the TVP evenly.

Step 4
Heat some vegetable oil in a large skillet over medium. Add the dry TVP to the skillet along with half of the marinade. Cook for 1-2 minutes, stirring occasionally. Add the rest of the marinade and continue cooking until the marinade is absorbed and the TVP has a matte appearance.

Step 5
Warm some corn tortillas on both sides in a dry skillet. Fill them with the cooked TVP mixture, diced white onion, fresh pineapple, cilantro, and a squeeze of lime. Happy eating!

Serving suggestions

The best part about vegan tacos al pastor is all the toppings you can choose from! Try salsa verde, salsa roja, or salsa taquera to add some spice. Accompany your tacos with a side of guacamole or vegan Mexican crema for a cooling twist.

Quick-pickled onions and pickled jalapenos bring a sharp, acidic element that cuts through the richness. For a more substantial meal, pair them with classic sides like vegan Spanish rice and vegan refried beans.

Cooking tips

Make the pineapple juice: Blend pineapple chunks rather than using store-bought pineapple juice for the most vibrant flavor. I never find it necessary to drain the juice from the pulp.

Heat the tortillas correctly: Corn tortillas must be heated before serving to prevent cracks and a gritty texture. After heating them in a dry skillet, add them to a tortilla warmer or wrap them in a tea towel.

Marinade resting time: If you have time, let the blended marinade sit for an hour or so before using it. This resting period allows the flavors to meld and intensify, creating a more flavorful taco filling.

TVP consistency: The TVP mixture should be moist but not soggy. Only add half the marinade at a time to prevent a watery texture.

Frequently asked questions

Storing & reheating

For optimal freshness, each component of your vegan tacos al pastor should be cooled to room temperature before storing.

Fridge
The prepared TVP filling can be stored in the fridge for up to 3-4 days. Use an airtight container to preserve freshness and prevent any absorption of other food odors. It’s best to store the tortillas separately to prevent a soggy texture.

Freezer
Freezing the TVP filling is a great option for longer periods. Freeze it in a freezer-safe container or a ziplock bag, ensuring all air is removed, for up to a month. Thaw the TVP in the refrigerator overnight before reheating.

Reheating
The best way to reheat the TVP filling is to warm it gently in a skillet over medium, adding a splash of water if needed to regain moisture. For your tortillas, briefly heat them on a dry skillet or in a microwave until warm and pliable.

Serving size

This vegan tacos al pastor recipe yields enough for 18 tacos, which serves about 6 people at 3 tacos each. It’s a perfect choice for family meals, small backyard potlucks, or intimate gatherings.

If you’re a budget-conscious cook like myself, you can easily meal-prep a double or triple batch of the filling to keep on hand throughout the week. Serve it in tacos, on top of rice, or in burritos for a healthy, protein-packed addition to breakfast, lunch, or dinner.

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Note: I’ve updated this post to include new information and helpful tips about the recipe.