Spicy Chipotle Seitan Tacos with Pineapple and Poblano

These tacos are a vibrant fusion of smoky, sweet and tangy flavors. Inspired by the classic al pastor, we swap pork for chipotle-spiced seitan, paired with caramelized pineapple and charred poblano peppers. A dollop of sour cream and fresh cilantro finish each bite.

Perfect for a quick weeknight dinner, these tacos come together in about 30 minutes. Serve with lime wedges for an extra burst of citrus.

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Ingredients

1 unit Poblano PepperView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

4 ounce PineappleView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

8 ounce Chipotle Seitan CrumblesView ingredient guideLike ingredientDislike ingredient

1 teaspoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chipotle PowderView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Core and seed the poblano, then thinly slice crosswise. Halve, peel and thinly slice the onion. Finely dice a few slices until you have 3 tbsp diced onion and set aside for garnish. Drain the pineapple. Cut the lime into wedges. Pick the cilantro leaves from the stems; discard stems.
2. Heat a drizzle of oil in a large pan over medium-high heat. Add the poblano and sliced onion. Cook, tossing, until lightly charred, 5-6 minutes. Remove from the pan and set aside.
3. Heat another drizzle of oil in the same pan over medium-high heat. Add the pineapple and cook, tossing, until lightly browned, 2-3 minutes.
4. Add the seitan to the pan. Cook, tossing, until lightly browned, 2-3 minutes. Stir in 1 tsp Southwest spice blend and chipotle powder (to taste-start with a pinch and go up from there). Cook until fragrant, about 1 minute.
5. Meanwhile, wrap the tortillas in a damp paper towel and microwave on high until warm, about 30 seconds. Alternatively, wrap in foil and warm in a 400°F oven for 5 minutes.
6. Spread a bit of sour cream on each tortilla, then top with the seitan mixture, veggies, diced onion and cilantro. Serve with lime wedges on the side for squeezing over.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well. Warm them in a dry skillet or microwave before serving.

Is there a substitute for seitan?

You can use firm tofu or jackfruit for a different texture. Adjust cooking time as needed.

How do I make this dish less spicy?

Reduce or omit the chipotle powder and use a mild spice blend.