Let’s taco about this cause it’s about to get beyond tasty this Taco Tuesday! Swapping out the meat and going plant-based with these Beyond Meat Al Pastor-Style Tacos with Homemade Salsa. Best for when you’re craving hearty Mexican, but want to keep things healthy. Pineapple chipotle sauce tossed with a mix of Beyond Meat and oyster mushrooms (in place of pork), stuffed into charred tortillas and topped with the most addicting salsa. The perfect weeknight taco that’s made in just about 30 minutes too. These are quick, simple, healthy, and so delicious. The only thing missing? A Cadillac margarita.
Beyond Meat Al Pastor-Style Tacos (Plant-Based)
Recipe Makes 12 Tacos
What You’ll Need
16 oz (1 package) Beyond Sausage, cubed
3 garlic cloves, minced
1/4 tsp crushed red pepper flakes (optional)
1 tablespoon chili powder
1 teaspoon smoked paprika
1 cup of the pineapple chunks
1 chipotle pepper in adobo
¼ cup white vinegar
2 tablespoons extra virgin olive oil
8 ounces oyster mushrooms, chopped
Toppings
Fresh Salsa
Radish, sliced
Avocado, sliced
1/2 cup fresh cilantro, chopped
12 toasted corn or flour tortillas
Lime wedges
What You’ll Need To Know
Make the chipotle sauce. In a blender or food processor combine the garlic, chili powder, paprika, chipotle chilies, 1/3 cup water, vinegar, 1 cup of the pineapple chunks, and a pinch of salt. Blend until completely smooth.
Heat the olive oil in a large skillet over medium heat and add in Beyond Sausage and Oyster Mushroom mix and cook according to package instructions.
Reduce the heat to low, stir in about 1/2 of chipotle pineapple sauce, and the remaining 1 cup of pineapple chunks. Simmer for 7-8 minutes or until the sauce has reduced and coats the Beyond Beef and mushrooms, there will still be sauce left in the pan. Remove from the heat and stir in the cilantro.
Assemble tacos with the taco mixture mushrooms, and pineapple into the warmed tortillas. Top with salsa, avocado slices, radish, and cilantro. Enjoy!
