These Al Pastor Chickpea and Cauliflower Tacos are the ultimate way to celebrate! We’ve traded the traditional meat for fiber-rich chickpeas and tender cauliflower, all simmered in a zesty, homemade pineapple-chipotle sauce that hits that perfect balance of sweet and heat.
It’s easy, vibrant, and takes just minutes in the skillet—perfect for a busy Tuesday night. Pile the mixture high into warm corn tortillas and get ready for a flavor explosion!
Ingredients
- 1/2 cup pineapple juice
- 1 cup pineapple chunks in 100% pineapple juice
- 1 chipotle peppers in adobo
- 1/4 cup apple cider vinegar
- 2 cloves garlic
- 1 Tablespoon Tbsp. chili powder
- 1 1/2 teaspoons tsp. ground cumin
- 1 teaspoon tsp. paprika
- 1 teaspoon tsp. dried oregano
- 2 Tablespoons olive oil
- 10 ounces frozen cauliflower
- 1/2 medium yellow onion roughly chopped
- 1 medium jalapeno de-seeded and diced
- 15 ounce can chickpeas drained rinsed and patted dry
- 8 corn tortillas warmed/toasted
Servings: servings
Units:
Instructions
- Drain 1/c cup of pineapple juice from can of pineapple chunks
- Transfer 1 cup of pineapple chunks and 1/2 cup of pineapple juice to a high-power blender. Add chipotle pepper, vinegar, garlic, chili powder, cumin, paprika, and oregano; blend mixture until completely smooth. Set aside.
- Heat 2 Tbsp. oil in a large skillet over medium. Once hot, add cauliflower, jalapeno and yellow onion; cook until softened, about 3 minutes.
- Add chickpeas; cook 5 to 6 more minutes, stirring only occasionally, allowing the chickpeas to pick up some color and crisp.
- Reduce the heat to low stir in the pineapple sauce, Simmer for 4-5 minutes or until the sauce has reduced and coats the chickpeas and cauliflower.
- Divide chickpea mixture evenly into 8 warmed tortillas.
Recipe Notes
