Get ready for the best Taco Tuesday ever with this meaty, plant-based seitan tacos al pastor! Seitan is marinated in a spicy, tangy, and savory blend of pineapple, onion, and spices and then grilled until crispy around the edges. Serve on corn tortillas with plenty of guac, pico, and fresh cilantro! These seitan tacos will impress everyone at the dinner table––even the omnivores!
Seitan Tacos al Pastor [Vegan]
For the Marinade:
- 1 or more pounds seitan
- 2 cups fresh pineapple chunks
- 1 white onion diced
- 1/4 cup apple cider vinegar
- 1/2 teaspoon chipotle or cayenne powder
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 1 teaspoon sea salt
- 1/2 teaspoon cracked black pepper
- Juice of 1 lime
- Minced cilantro
- A few drops liquid smoke (optional)
- Corn tortillas
- Pico de gallo
- Blend the pineapple and onion together and then add the rest of the ingredients. You'll have a special spicy slurry ready for marinating.
- Soak seitan strips or small steaks for up to two days but for at least one. Then put them on skewers with additional pineapple and onion chunks (important for moisture) and grill them over high heat for about 10 minutes or so, rotating as you see fit.
- When they're done, mince the seitan, pineapple, and onion into small pieces. Serve on grilled corn tortillas with finely minced onion and cilantro.
- Seitan (Plant Protein)
Discover more recipes with these ingredients
Hidden for desktop / visible for mobile