Al Pastor Chickpea Tacos

• servings: 4 servings
• active time: 15 minutes
• total time: 30 minutes

Ingredients

1 (20-oz.) can pineapple chunks (in 100% pineapple juice)

1 to 2 chipotle peppers in adobo (1 for medium heat, 2 for hot)

1/4 cup apple cider vinegar

2 to 3 garlic cloves

1 Tbsp. chili powder

1 1/2 tsp. ground cumin

1 tsp. paprika

1 tsp. dried oregano

1 tsp. kosher salt, divided

3 Tbsp. olive oil, divided

8 oz. cremini (baby bella) mushrooms, quartered

1/2 red onion, roughly chopped (use remaining half for garnish, if desired)

1 (15-oz.) can chickpeas (drained, rinsed, and patted dry)

8 corn tortillas, warmed/toasted

Fresh cilantro, queso fresco (or avocado if making vegan), and lime juice for garnish

Directions

Place a strainer inside a medium bowl. Drain pineapple chunks into strainer, letting the juice collect in the bowl. 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, oregano, and 1/2 tsp. salt; blend mixture until completely smooth. Set aside.

Heat 2 Tbsp. oil in a large skillet over medium-high. Once hot, add mushrooms and red onion; cook until softened, about 6 minutes. Add chickpeas and remaining 1 Tbsp. oil; cook 5 to 6 more minutes, stirring only occasionally, allowing the chickpeas to pick up some color and crisp. Season mixture with remaining 1/2 tsp. salt.

Pour Al Pastor sauce into skillet, and toss with chickpeas and veggies. Cook for 2 to 3 minutes, until the sauce slightly thickens. Remove from heat.

Divide chickpea mixture evenly into 8 warmed tortillas. If desired, finely chop remaining half of red onion to use as topping. Garnish with fresh cilantro, queso fresco (or avocado), and a spritz of fresh lime juice.

Nutrition

• Serving Size: 2 tacos
• Calories: 350 kcal
• Total Fat: 10 g
• Saturated Fat: 1 g
• Sodium: 848 mg
• Total Carbohydrate: 52 g
• Dietary Fiber: 8 g
• Total Sugars: 20 g
• Protein: 12 g