Green tacos al pastor with plant-based Boursin® cream

Discover the recipe created during the Green Corner workshops at StrEat Fest 2025 at Tour et Taxis.

Ingrédients (for 5 tacos)

5 tacos shells

For the al pastor sauce :

• 100g textured soy protein strips

• 4 grilled red peppers

• 1 red chilies

• 2 garlic cloves

• 1 tsp oregano

• 1/2 tsp chili powder

• 1/2 tsp cumin

• 1/2 tsp ground pepper

• 75ml orange juice

• 60ml red wine vinegar

For the garnish :

• 80g cherry tomatoes

• Juice of 2 limes

• 6 sprigs of fresh cilantro

• 4 pineapple rings (canned)

• 2 tbsp red wine vinegar

• 1/2 red onion

• 2 tbsp pineapple brine

• Salt and pepper

For the plant-based Boursin sauce :

• 100g plant-based Boursin with garlic and herbs

• 30g plant-based cream

• Juice and zest of half a lime

• 1 tbsp chopped cilantro

• Salt and pepper

Method

Prepare the al pastor sauce :

1. Rehydrate the textured soy protein in a bowl with hot water for 10 minutes.

2. Meanwhile, finely slice the chili peppers, removing the seeds.

3. In a skillet, add the remaining ingredients and cook for 10 minutes.

4. Drain and squeeze the soy protein to remove excess water.

5. Add the soy protein to the sauce and cook for another 5 minutes.

6. Season.

Prepare the Boursin sauce :

1. Mix the Boursin cheese with the plant-based cream and lime juice.

2. Add the chopped cilantro and season.

Prepare the garnish :

1. Cut the cherry tomatoes into quarters.

2. Finely chop half a red onion.

3. Cut the pineapple rings into small pieces.

4. Chop the cilantro.

5. In a bowl, combine the remaining ingredients with the vegetables and season.

6. Let marinate for at least 10-15 minutes.

In the taco shells, place 2-3 tablespoons of al pastor sauce, then add two tablespoons of the filling and one tablespoon of the Boursin sauce. Garnish attractively with a few cilantro leaves and red onion slices. Enjoy.

Don't hesitate to share your comments and tag me on social media (@oxaliscuisinevg) if you try this recipe at home.