Grilled Vegan Al Pastor Chicken Tacos

Plant Based Sweet & Spicy Mango Sweet Potato Dip

Serves:
4

Prep Time:
15 minutes

Total Time:
1 + hours

Equipment
Needed:
N/A

Ingredients

2 vegan/plant-based chicken breasts (4 ounces each)

2 tbsp achiote paste

1 tsp oregano

1/2 tsp dried chipotle pepper powder

1/4 tsp garlic powder

1/2 tsp smoked paprika

1/4 tsp ground cumin

1/2 cup orange juice

2 tbs olive oil

For serving

8 corn tortillas

1/2 pineapple, peeled and sliced into 1/4” rings

2 tbs olive oil

1/4 cup Simple Root Sweet Spicy Mango Sweet Potato Dip

Lime wedges

Fresh cilantro

Diced red onion

Instructions

Step 1

In a medium bowl mix the achiote paste with the olive oil until a smooth paste forms. Add the oregano, chipotle pepper powder, garlic powder, smoked paprika, cumin, and orange juice. Pour the marinade into a resealable bag and add the chicken. Marinate the chicken for at least 1 hour and up to 24 hours.

Step 2

Heat a grill or grill pan over medium-high heat. Brush the pineapple slices with 1 tbs olive oil and grill for 3-4 minutes per side until slightly charred and caramelized. Set aside.

Grill the chicken over medium heat, 4-5 minutes per side. Heat the tortillas on the grill for 15-30 seconds per side, and keep warm.

Step 3

Dice the pineapple and chicken into 1/2 inch pieces. In a bowl combine the chicken, pineapple, Sweet Mango Sweet Potato Dip and toss together until the chicken and pineapple are coated. To serve fill each tortilla with the chicken pineapple mixture and top with cilantro, onion, and a squeeze of lime.