---
title: Veggie Tacos Al Pastor
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/veggie-tacos-al-pastor-5da0cf5ef4ac697f602db663
servings: 2
prep time: 10 minutes
cook time: 25 minutes
time required: 35 minutes
difficulty: Easy
allergens:
  - Milk
  - Soy
  - Wheat
tags:
  - Veggie
  - Tacos
  - Mexican
  - Quick
rating: 4.0
rating_count: 455
source_chef: Recipe Development Team
image: "https://images.recipes.furrysalamander.com/veggie-tacos-al-pastor.avif"
---
@sweet potatoes{1.5%lbs}
@poblano pepper{1%unit}
@jalapeño{1%unit}
@red onion{½%unit}
@garlic{2%cloves}
@lime{1%unit}
@southwest spice blend{1%tbsp}
@dried oregano{1%tsp}
@cumin{1%tsp}
@red wine vinegar{2%tbsp}
@canned pineapple chunks{8%oz}
@sour cream{2%tbsp}
@hot sauce{1%tsp}
@flour tortillas{4%unit}
@cilantro{2%tbsp}
@olive oil{2%tbsp}
@sugar{½%tsp}
@salt{to taste}
@black pepper{to taste}
@water{to taste}

Adjust oven rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Dice sweet potatoes into ½-inch pieces. Core, deseed, and cut poblano pepper into ½-inch pieces. Thinly slice jalapeño into rounds. Quarter and peel red onion; thinly slice one quarter. Mince garlic. Chop cilantro leaves and stems. Zest and quarter lime.

Toss sweet potatoes and poblano pepper on a #baking sheet{} with a large drizzle of olive oil. Season with salt, black pepper, southwest spice blend, dried oregano, and half the cumin. Roast on top rack until tender ~{20%minutes}.

Meanwhile, in a #small bowl{}, combine red wine vinegar, sugar, a pinch of salt, and pepper. Stir in sliced onion and jalapeño; cover bowl with #plastic wrap{}. Microwave for ~{1%minute}. Remove plastic wrap and set mixture aside, stirring occasionally, until ready to serve.

Drain pineapple chunks. Heat a drizzle of olive oil in a #medium pan{} over medium-high heat. Add pineapple chunks, minced garlic, lime zest, remaining cumin, and a pinch of salt. Cook, stirring, until pineapple is browned ~{2%minutes}. Remove pan from heat.

In a second #small bowl{}, combine sour cream and hot sauce to taste; season with salt. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Wrap flour tortillas in damp paper towels and microwave until warm and pliable ~{30%seconds}.

Divide roasted veggies, pineapple salsa, pickled veggies, and crema between tortillas. Garnish with cilantro. Serve with lime wedges on the side.