The coming of warmer weather and the onslaught of fresh pineapple means one thing: Tacos Al Pastor. Traditionally made with spicy spit-grilled pork and topped with fresh onions, pineapple and cilantro, these tacos are anything but short on flavor. What’s the perfect plant based substitute for pork, you ask? Mushrooms. Always mushrooms (although I wouldn’t throw a Jackfruit Al Pastor taco out the window).

Grab whatever mushrooms are available at your local grocery store — we went for a fairly cheap combination of white button, baby bella and shiitake. I also love to use street taco tortillas, as they offer the perfect tortilla-to-filling ratio.

Not a fan of spicy food? You can still make these Mushroom Al Pastor Tacos. I’d suggest starting by halving the suggested serving of chipotle peppers in adobo sauce. You can always incorporate more if you want a stronger kick.

Plus, these tacos come together in 30 minutes or less! Ultimate plant based Taco Tuesday if I do say so myself.

INGREDIENTS

8 oz. white button mushrooms
8 oz. baby portobello mushrooms
6 oz. shiitake mushrooms
3 garlic cloves, roughly chopped
2 T. chili powder
1 T. vegan Worcestershire sauce
1 t. cumin
1 t. dried oregano
2 t. smoked paprika
3 chipotle peppers in adobo sauce + 2 T. adobo sauce
1/4 c. white wine vinegar
1/3 c. water
1 1/2 c. fresh pineapple, minced + more to garnish
1/2 yellow onion, minced
Fresh cilantro, to garnish
Tortillas of choice

STEPS

1) Clean the mushrooms and slice them into strips.

2) Add the garlic, chili powder, vegan Worcestershire sauce, cumin, oregano, smoked paprika, chipotles, adobo sauce, 1 1/2 c. fresh pineapple, white vinegar and water to a food processor and purée until smooth.

3) Heat a skillet over high heat. Once hot, add the al pastor sauce and mushrooms. Toss well to coat. Cook on high for 10 minutes, watching the mushrooms carefully and stirring when the edges of the sauce start to burn.

4) While the mushrooms are cooking, heat a separate pan over high heat. Place the tortillas onto the pan and cook until they start to brown. Flip the tortillas and brown the other side.

5) Assemble the tacos by scooping a bit of the mushroom mix onto a tortilla and topping it with diced onions, diced pineapple and fresh cilantro.