I’m back! After a much-needed break to center myself, I’m back to cooking up creations. This time, my beloved taco recipe.
We really love tacos at our house. Actually, Ryan is the resident taco-maker. He loves looking for fun recipes and putting them together while I take a break from being the self-proclaimed dinner queen of the household. Ryan usually makes bean-based tacos, but we’ve both really been wanting to try our hand at making a vegetarian tacos al pastor recipe. This one was my recipe, but I promise it’s Ryan-approved.
These tacos al pastor are easy to make and assemble, with crispy bites of green plantain, pineapple chunks, and seasoned kidney beans. It’s important to make sure the plantains are GREEN, because if they’re yellow, black, or yellowish-green, you won’t get the desired flavor and you’ll be disappointed. Ripe plantains are actually really delicious…but not when cooked this way. For this recipe, you need unripe green ones.
Make sure to use a deliciously juicy and sweet pineapple for the best results! And I like to choose a can of chipotles in adobo sauce that’s free of preservatives and caramel coloring.
Despite the fabulous tangy-sweet-spicy flavors happening in the base of these tacos, I really think my favorite part is the guacamole.
But let’s be real: when is my favorite part not the guacamole?
The answer, my friends, is *almost* never. When I post a recipe in which the guacamole is not my favorite part, I’ll let you know. Promise. But this time, it totally is my favorite part. It’s creamy, oniony, cooling, refreshing, and really balances out both the flavors and textures in this dish.
After enjoying this recipe a time or two, I think these tacos al pastor will be making an appearance at our table far more frequently. The crispy plantains, sweet and juicy pineapple, creamy guac…perfect combination, right there. I really love the light and fresh flavor of these tacos–they won’t weigh you down or feel heavy. Unless you eat basically all of them, which I may have done the first time I made them.
Have you made homemade tacos al pastor? Have you tried a great vegetarian version? I’m always looking for tasty recipes to try!
Easy vegetarian/vegan/GF tacos al pastor made with pineapple, plantains, kidney beans, and guacamole.
- 2 green plantains
- 2 cans kidney beans, drained and rinsed
- 1 cup fresh pineapple, small diced
- 1/4 cup sauce from a can of chipotle pepper in adobo sauce, divided
- 1 teaspoon Mexican oregano
- 1/4 teaspoon cumin
- 1/8 teaspoon sea salt
- 8 soft corn tortillas for serving
- coconut oil for frying
- 3 ripe avocados
- 3 spring onions, sliced
- 1/4 cup finely diced red onion
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- juice of half a lime
Prepare your ingredients by draining and rinsing the beans, peeling and dicing the plantains, and dicing the pineapple.
In a medium skillet, heat enough coconut oil for a shallow fry over medium heat. Once the oil shimmers, carefully add the plantains, watching for splatters. Cook until golden-brown, stirring frequently. Drain and set aside.
In a saucepan, heat the beans with 1 tablespoon of the adobo sauce, the oregano, sea salt, and cumin. Heat and stir until the beans are hot.
I like to warm the corn tortillas over my gas stove flame until they're soft and have little black spots, but if you don't have a gas stove you can warm them in the microwave for a few seconds.
Assemble the tacos by adding the beans, pineapple chunks, and plantains evenly between the 8 shells, layering in that order. You may have extra beans and plantains--save them for leftovers. 🙂 Add a generous dollop of guac to the top of each taco, drizzle with the remaining adobo sauce, and enjoy.
Scoop the avocado flesh into a bowl and mash with a fork. Add the red onion and spring onion, sea salt, black pepper, and lime juice and mix thoroughly. Taste it and adjust the salt and pepper if necessary.