Al Pastor Chickpea Tacos feature a bright and bold pineapple chili sauce tossed with mushrooms, chickpeas, and onion. The most flavorful vegan tacos, even the most devout carnivores will love this 30 minute recipe.
1(20-oz.) canpineapple chunks (in 100% pineapple juice)
1 to 2chipotle peppers in adobo(1 for medium heat, 2 for hot)
1/4cupapple cider vinegar
2 to 3garlic cloves
1 1/2tsp.ground cumin
1tsp.kosher salt, divided
3Tbsp.olive oil, divided
8oz.cremini (baby bella) mushrooms, quartered
1/2red onion, roughly chopped(use remaining half for garnish, if desired)
1(15-oz.) canchickpeasdrained, rinsed, and patted dry
8corn tortillas, warmed/toasted
Fresh cilantro, queso fresco (or avocado if making vegan), and lime juice for garnish
Place a strainer inside a medium bowl. Drain pineapple chunks into strainer, letting the juice collect in the bowl. Transfer 1 cup of pineapple chunks and 1/2 cup of pineapple juice to a high power blender. Add chipotle pepper, vinegar, garlic, chili powder, cumin, paprika, oregano, and 1/2 tsp. salt; blend mixture until completely smooth. Set aside.
Heat 2 Tbsp. oil in a large skillet over medium-high. Once hot, add mushrooms and red onion; cook until softened, about 6 minutes. Add chickpeas and remaining 1 Tbsp. oil; cook 5 to 6 more minutes, stirring only occasionally, allowing the chickpeas to pick up some color and crisp. Season mixture with remaining 1/2 tsp. salt.
Pour Al Pastor sauce into skillet, and toss with chickpeas and veggies. Cook for 2 to 3 minutes, until the sauce slightly thickens. Remove from heat.
Divide chickpea mixture evenly into 8 warmed tortillas. If desired, finely chop remaining half of red onion to use as topping. Garnish with fresh cilantro, queso fresco (or avocado), and a spritz of fresh lime juice.
*Nutrition Facts do not include garnishes.Make-Ahead: The sauce can be made up to 3 days ahead--just keep it stored in an airtight container refrigerated. The mushrooms and red onion can also be chopped up to 1 day in advance. Storage: Store leftover taco filling in an airtight container refrigerated for up to 4 days. Reheat: Reheat the taco filling in a skillet over medium heat, adding a splash of broth or water as needed to thin it out. Alternatively, reheat gently in the microwave, stopping to stir every 30 seconds, until warm. The tortillas should be warmed fresh every time for best results.