One-Pan Plant-Based Protein Carnitas Tacos
Protein that tastes like meat (without the meat)
At our local taqueria, a carnitas taco (or 5) is one of our go-to orders. After all, who can resist the rich flavor and tender texture of slow-roasted pork? Tonight, we’re creating a quick plant-based version that uses carnitas-style seasonings: chili powder, garlic, and cumin, plus tomato paste for umami-packed richness and poblano pepper for smoky notes. It’s all stuffed into steamy tortillas with Monterey Jack cheese, pickled onion, tomato, and chipotle-lime crema—basically, everything we crave on taco night and then some.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Red Onion
1 unit
Poblano Pepper
¼ ounce
Cilantro
1 unit
Roma Tomato
1 unit
Lime
5 teaspoon
White Wine Vinegar
9 ounce
Ground Plant-Based Protein
(Contains Soy, Tree Nuts, Wheat)
1 tablespoon
Fajita Spice Blend
1 unit
Veggie Stock Concentrate
1.5 ounce
Tomato Paste
2 tablespoon
Sour Cream
(Contains Milk)
1 teaspoon
Chipotle Powder
6 unit
Flour Tortillas
(Contains Soy, Wheat)
¼ cup
Monterey Jack Cheese
(Contains Milk)
Not included in your delivery
2 teaspoon
Sugar
1 tablespoon
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Wash and dry all produce. • Halve and peel onion; very thinly slice one half and finely chop remaining. Core, deseed, and dice poblano into ½-inch pieces. Roughly chop cilantro. Dice tomato. Halve lime; cut one half into wedges.
• In a medium bowl, combine sliced onion, vinegar, 2 tsp sugar, ½ tsp salt, and 1 TBSP water. Stir until sugar and salt are mostly dissolved. • Set aside, stirring occasionally, until ready to serve.
• Heat a large drizzle of oil in a large pan over medium-high heat. Add half the plant-based protein* (all for 4 servings) and season with salt and pepper. Using a spatula, press into an even layer; cook, without stirring, until browned on bottom, 3-4 minutes. • Break up protein into pieces and continue cooking until browned all over and warmed through, 3-4 minutes more. • Transfer to a plate and set aside.
• Heat another drizzle of oil in same pan over medium-high heat. Add poblano and chopped onion; season with salt and pepper. Cook, stirring, until softened, 3-4 minutes. • Return cooked plant-based protein to pan; add Fajita Spice, stock concentrate, and half the tomato paste (all for 4 servings). Cook until fragrant, 1 minute. • Stir in ¼ cup water (1⁄3 cup for 4), bring to a simmer, and cook until reduced and saucy, 2-3 minutes. TIP: If mixture gets too dry, add more splashes of water as needed.
• While filling cooks, in a small bowl, combine sour cream, a squeeze of juice from lime half to taste, and a pinch of chipotle powder (add more to taste if you like things spicy). Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
• Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. • Divide tortillas between plates; fill with plant-based protein filling, tomato, Monterey Jack, cilantro, pickled onion (draining first), and crema. (TIP: Alternatively, you can put everything in individual serving bowls and let everyone assemble their own tacos.) Serve with lime wedges on the side.