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Tacos al Pastor

Tacos al Pastor

with Chorizo Veggie Crumbles, Poblano, and Sour Cream

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If ever there was a fusion food, tacos al pastor would be it. Although it looms large in the canon of Mexican tacos, the original recipe was inspired by Lebanese immigrants, who adapted it from shawarma. It typically features pork, but we’re making it veggie-friendly by swapping in chorizo veggie crumbles. The wheat protein’s mild heat works surprisingly well with cubes of sweet pineapple and slices of poblano.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Poblano Pepper

1 unit

White Onion

4 ounce


1 unit


¼ ounce


8 ounce

Veggie Chorizo Crumbles

(ContainsSoy, Wheat)

1 teaspoon

Southwest Spice Blend

1 teaspoon

Chipotle Powder

6 unit

Flour Tortillas

(ContainsSoy, Wheat)

4 tablespoon

Sour Cream


Not included in your delivery

2 teaspoon

Vegetable Oil

Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2552 kJ
Calories610 kcal
Fat18 g
Saturated Fat7 g
Carbohydrate73 g
Sugar12 g
Dietary Fiber5 g
Protein37 g
Cholesterol20 mg
Sodium1060 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Core and seed poblano, then thinly slice crosswise. Halve, peel, and thinly slice onion. Finely dice a few slices until you have 3 TBSP diced onion and set aside for garnish. Drain pineapple. Cut lime into wedges. Pick cilantro leaves from stems; discard stems.


Heat a drizzle of oil in a large pan over medium-high heat. Add poblano and sliced onion. Cook, tossing, until lightly charred, 5-6 minutes. Remove from pan and set aside.


Heat another drizzle of oil in same pan over medium-high heat. Add pineapple to pan and cook, tossing, until lightly browned, 2-3 minutes.


Add veggie crumbles to pan. Cook, tossing, until lightly browned, 2-3 minutes. Stir in 1 tsp Southwest spice (we sent more) and chipotle powder (to taste—start with a pinch and go up from there). Cook until fragrant, about 1 minute.


Meanwhile, wrap tortillas in a damp paper towel and microwave on high until warm, about 30 seconds. TIP: Alternatively, wrap tortillas in foil and warm in oven for 5 minutes at 400 degrees.


Spread a bit of sour cream on each tortilla, then top with seitan mixture, veggies, diced onion, and cilantro. Serve with lime wedges on the side for squeezing over.