We usually eat tacos once a week. The kids like to eat the traditional ground beef kind, but on taco Tuesday, Adam and I like to mix it up and opt for one of the following:
- the Cauliflower Lentil Tacos by Cookie & Kate
- very simple air-fryer Fish Tacos from Julia Turshen: shrimp or white fish cut into pieces, tossed with garlic powder, paprika, a little cumin + salt— into air-fryer! Then simple cabbage slaw of shredded cabbage massaged with salt with lime + then mix in a spoonful of mayo / serve those on charred corn tortillas
- these Al Pastor Chickpea Tacos inspired by this recipe from Dishing Out Health
I love the flavor in Al Pastor Sauce. It’s really unparalleled to any of the other tacos that I’ve eaten out of my own kitchen. We can thank the chipotle peppers and adobo sauce paired with some apple cider vinegar, taco seasoning and pineapple for that. This recipe is very plant-forward and calls for two cans of chickpeas because the leftovers are great for lunch over spinach or in a grain bowl. I hope you love this one as much as we do!
- store-bought taco seasoning
- canned pineapple chunks
Al Pastor Chickpea Tacos and Kid's Beef Tacos (two ways)
The most flavorful vegetarian taco that you can make in your own kitchen!
- 1/2-1 pound ground beef
- 1 (20-oz.) can pineapple chunks (in 100% pineapple juice) *use 1.5 cups of pineapple and 1/2 the liquid*
- 1/2 cup apple cider vinegar
- 1 Tbsp of adobo sauce from the can
- 1 chipotle pepper from the adobo can
- 1/2 packet of taco seasoning (the other half goes in the kid’s ground beef)
- 1 tsp dried oregano
- 2 garlic cloves (if time allows)
- kosher salt
- olive oil
- 8 oz. (baby bella or white button) mushrooms, quartered
- 1/2 onion, roughly chopped (use remaining half for garnish, if desired)
- 2 (15-oz.) cans chickpeas drained, rinsed
- 8-12 tortillas, warmed/toasted
- Fresh cilantro, queso fresco, avocado, and adobo mayo or yogurt lime sauce.
- Step 1 Make the Kid’s Version: Brown ground beef with 1/2 of the taco seasoning packet following instructions on packet. Remove beef from pan.
- Step 2 Prep The Veggies: Quarter the mushrooms, roughly chopping 1/2 of a red onion and dicing the rest.
- Step 3 Make the Al Pastor Sauce: Drain pineapple chunks into strainer with bowl underneath to reserve the juice in a bowl. Transfer 1 cup of pineapple chunks and 1/2 cup of pineapple juice to bowl or blender. Add a spoonful of chipotle sauce, one chipotle pepper from the can, 1/2 packet of taco seasoning, 1 tsp oregano and 1/2 tsp. salt, and, if time allows, throw in 2 garlic cloves. Blend mixture until completely smooth using immersion blender or regular blender. Set aside.
- Step 4 Cook: Heat the skillet over medium-high. Add mushrooms and onion, cook about 6 minutes. Add a drizzle of olive oil, the Al Pastor Sauce and chickpeas to the skillet. Stir, season mixture with 1/2 tsp. salt and cover. Simmer for 5 minutes, or until bubbling. Add a couple tablespoons of water or reserved pineapple juice to the pan and simmer some more. Remove from heat.
- Step 5 Assemble: Spoon chickpea mixture onto warmed tortillas. Garnishes: diced red onion, fresh cilantro, queso fresco or avocado. Sauce options: adobo mayo (a mix of the adobo sauce with mayo and a squeeze of lime, to taste) or Greek yogurt mixed with lime juice, to taste. Enjoy!