Plant-Based Carnitas Tacos with Chipotle-Lime Crema

Craving the rich, tender taste of carnitas but want to keep it plant-based? These tacos are your answer. We use ground plant-based protein seasoned with chili powder, garlic, cumin and tomato paste for that deep, umami-packed flavor, plus poblano pepper for a subtle smokiness. Everything comes together in one pan, making cleanup a breeze.

Pile the savory filling into warm flour tortillas, then top with Monterey Jack cheese, quick-pickled red onions, fresh tomato and a creamy chipotle-lime crema. It’s everything you love about taco night-bold, satisfying and totally meatless.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

9 ounce Ground Plant-Based ProteinView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chipotle PowderView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fajita Spice BlendView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Prepare the pickled onion: Thinly slice half the red onion. In a small bowl, combine sliced onion, white wine vinegar, sugar and a pinch of salt. Set aside to quick-pickle.
2. Make the chipotle-lime crema: In another small bowl, mix sour cream, chipotle powder and the juice of half the lime. Season with salt to taste. Set aside.
3. Cook the plant-based protein: Heat a drizzle of oil in a large non-stick skillet over medium-high heat. Add the ground plant-based protein and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes.
4. Add aromatics and spices: Dice the remaining red onion and the long green pepper (remove seeds if desired). Add to the skillet with the fajita spice blend, tomato paste and veggie stock concentrate. Cook for 2-3 minutes, stirring frequently, until fragrant and vegetables are softened. Season with salt and pepper to taste.
5. Warm the tortillas: Stack the flour tortillas and wrap in a damp paper towel. Microwave for 30 seconds or heat individually in a dry skillet until pliable.
6. Assemble the tacos: Divide the plant-based carnitas mixture among the tortillas. Top with pickled onion (drained), shredded Monterey Jack cheese, diced tomato and a drizzle of chipotle-lime crema. Garnish with fresh cilantro leaves. Serve with lime wedges on the side.

Recipe Tips

FAQ

Can I use a different plant-based protein?

Yes, you can substitute with crumbled firm tofu, tempeh or even cooked lentils. Adjust cooking time as needed.

How do I store leftovers?

Store the filling and toppings separately in airtight containers in the refrigerator for up to 3 days. Reheat the filling in a skillet before serving.

Can I make this gluten-free?

Absolutely! Use corn tortillas instead of flour tortillas and ensure your plant-based protein is gluten-free.