Vegan Pulled Protein Tacos with Corn-Pineapple Salsa

Who needs pulled pork when you can use plant-based protein? These easy vegan pulled protein tacos are deliciously embellished with corn-pineapple salsa.

This taco recipe is always a hit, each time I make it. Is it the citrus-spiked pulled protein, or the subtly sweet corn-pineapple salsa? Most likely it’s the way those two components complement and contrast with each other. These tacos might look and taste festive, but they’re easy enough to enjoy as a weeknight meal.

A couple of great plant-based alternatives to replace pulled pork include No Evil Foods® Pit Boss and Pulled BVQ.

This recipe is from Plant-Powered Protein

About jackfruit: Of course, jackfruit also makes a great pulled pork alternative, but be aware that jackfruit alone is low in protein. You can always combine it with shredded tofu or other plant-based meat alternative to increase the protein amount and retain the characteristic pulled texture of the fruit. Here are some jackfruit brands to explore.

Excerpted from Plant-Powered Protein: 125 Recipes for Using Today’s Amazing Meat Alternatives © 2020 by Nava Atlas. Reprinted with permission of Grand Central Publishing. All rights reserved. Photos by Hannah Kaminsky.

More easy taco recipes

• Summer Squash and Black Bean Soft Tacos
• Vegan “Carne Asada” Tacos
• Vegan Fish Tacos with Avocado Cilantro Cream
• Lime Marinated Tofu Fajitas or Soft Tacos
• Vegan Korean BBQ Tacos
• Easy Coleslaw and Plant Protein Soft Tacos
• Super Easy Vegan Lentil Tacos

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Yield: 6 to 8 tacos

Vegan Pulled Protein Tacos with Corn-Pineapple Salsa

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Who needs pulled pork when you can use plant-based protein? These vegan pulled protein tacos are easy to make and deliciously embellished with corn-pineapple salsa.

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Ingredients

Corn-Pineapple Salsa

• 3/4 cup cooked fresh or thawed frozen corn kernels
• ½ cup finely chopped fresh or well drained canned pineapple or mango
• Juice of 1 lime
• 1/2 cup finely chopped red onion
• 1/2 medium red bell pepper, finely chopped
• Fresh cilantro leaves to taste
• 1 jalapeño pepper, seeded and minced

Tacos

• 1 tablespoon extra-virgin olive oil
• 1/2 cup finely chopped red onion
• 1/2 medium red bell pepper, chopped
• 10-to 12- ounce package plant-based pulled protein
• Juice of 1 orange
• 2 teaspoons chili powder
• 6 to 8 soft taco-size (6- to 8-inch) flour or corn tortillas

Garnishes (optional)

• Lime wedges
• Hot sauce

Instructions

1. For the salsa: Combine the salsa ingredients in a small bowl. Stir and set aside.
2. For the filling: Heat the oil in a medium skillet. Add the onion and sauté over medium heat until translucent. Add the bell pepper and continue to sauté until the onion is golden.
3. Add the protein (chop more finely if chunky), orange juice, and chili powder. Increase the heat to medium-high and continue to cook until the juice reduces and nicely glazes the protein, 5 to 7 minutes.
4. To assemble: Distribute the protein mixture among the tortillas. Spoon a little of the salsa over the protein, then fold over. Eat at once. Pass lime wedges and hot sauce, if desired, at the table.

 If you like these “meaty” tacos, you might also enjoy …

Easy Coleslaw and Plant Protein Soft Tacos

Here are more vegan tortilla dishes and lots more vegan Tex-Mex recipes your family will love.