One-Pan Plant-Based Protein Carnitas Tacos
Protein that tastes like meat (without the meat)
- Milk
- Wheat
- Soy
At our local taqueria, a carnitas taco (or 5) is one of our go-to orders. After all, who can resist the rich flavor and tender texture of slow-roasted pork? Tonight, we’re creating a quick plant-based version that uses carnitas-style seasonings: chili powder, garlic, and cumin, plus tomato paste for umami-packed richness and poblano pepper for smoky notes. It’s all stuffed into steamy tortillas with Monterey Jack cheese, pickled onion, tomato, and chipotle-lime crema—basically, everything we crave on taco night and then some.
Ingredients
1 unit
Veggie Stock Concentrate
9 ounce
Ground Plant-Based Protein
1 unit
Red Onion
1 teaspoon
Chipotle Powder
1 unit
Tomato Paste
2 tablespoon
Sour Cream
5 teaspoon
White Wine Vinegar
1 unit
Long Green Pepper
1 tablespoon
Fajita Spice Blend
¼ cup
Monterey Jack Cheese
(Contains: Milk)
1 unit
Tomato
1 unit
Lime
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
¼ ounce
Cilantro
Not included in your delivery
2 teaspoon (tsp)
Sugar
1 tablespoon (tbsp)
Cooking Oil
2 teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Wash and dry all produce. • Halve and peel onion; very thinly slice one half and finely chop remaining. Core, deseed, and dice poblano into ½-inch pieces. Roughly chop cilantro. Dice tomato. Halve lime; cut one half into wedges.
• In a medium bowl, combine sliced onion, vinegar, 2 tsp sugar, ½ tsp salt, and 1 TBSP water. Stir until sugar and salt are mostly dissolved. • Set aside, stirring occasionally, until ready to serve.
• Heat a large drizzle of oil in a large pan over medium-high heat. Add half the plant-based protein* (all for 4 servings) and season with salt and pepper. Using a spatula, press into an even layer; cook, without stirring, until browned on bottom, 3-4 minutes. • Break up protein into pieces and continue cooking until browned all over and warmed through, 3-4 minutes more. • Transfer to a plate and set aside.
• Heat another drizzle of oil in same pan over medium-high heat. Add poblano and chopped onion; season with salt and pepper. Cook, stirring, until softened, 3-4 minutes. • Return cooked plant-based protein to pan; add Fajita Spice, stock concentrate, and half the tomato paste (all for 4 servings). Cook until fragrant, 1 minute. • Stir in ¼ cup water (1⁄3 cup for 4), bring to a simmer, and cook until reduced and saucy, 2-3 minutes. TIP: If mixture gets too dry, add more splashes of water as needed.
• While filling cooks, in a small bowl, combine sour cream, a squeeze of juice from lime half to taste, and a pinch of chipotle powder (add more to taste if you like things spicy). Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
• Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. • Divide tortillas between plates; fill with plant-based protein filling, tomato, Monterey Jack, cilantro, pickled onion (draining first), and crema. (TIP: Alternatively, you can put everything in individual serving bowls and let everyone assemble their own tacos.) Serve with lime wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the taste, praising its similarity to meat; some found it bland or artificial-tasting.
- Ease of prep: Quick and easy to make, with simple one-pan cooking and assembly.
- Suggestions: Consider adding extra seasoning, using the full protein package, and toasting tortillas for more flavor.
- Portions: Some felt the protein amount was insufficient, especially for 4-serving meals; others found it filling.
- Toppings: Pickled onions were a hit; try adding more cheese, guacamole, or pico de gallo for extra flavor.
