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
unit
Veggie Stock Concentrate
ounce
Ground Plant-Based Protein
unit
Red Onion
teaspoon
Chipotle Powder
unit
Tomato Paste
tablespoon
Sour Cream
teaspoon
White Wine Vinegar
unit
Long Green Pepper
tablespoon
Fajita Spice Blend
cup
Monterey Jack Cheese
(Contains: Milk)
unit
Tomato
unit
Lime
unit
Flour Tortillas
(Contains: Wheat, Soy)
ounce
Cilantro
Not included in your delivery
2 teaspoon (tsp)
Sugar
1 tablespoon (tbsp)
Cooking Oil
2 teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
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.
