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.
Ingredients for 5 tacos
5 tacos shells
For the al pastor sauce :
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100g textured soy protein strips
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4 grilled red peppers
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1 red chilies
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2 garlic cloves
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1 tsp oregano
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1/2 tsp chili powder
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1/2 tsp cumin
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1/2 tsp ground pepper
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75ml orange juice
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60ml red wine vinegar
For the garnish :
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80g cherry tomatoes
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Juice of 2 limes
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6 sprigs of fresh cilantro
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4 pineapple rings (canned)
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2 tbsp red wine vinegar
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1/2 red onion
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2 tbsp pineapple brine
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Salt and pepper
For the plant-based Boursin sauce :
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100g plant-based Boursin with garlic and herbs
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30g plant-based cream
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Juice and zest of half a lime
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1 tbsp chopped cilantro
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Salt and pepper
Method
Prepare the al pastor sauce :
Rehydrate the textured soy protein in a bowl with hot water for 10 minutes.
Meanwhile, finely slice the chili peppers, removing the seeds.
In a skillet, add the remaining ingredients and cook for 10 minutes.
Drain and squeeze the soy protein to remove excess water.
Add the soy protein to the sauce and cook for another 5 minutes.
Season.
Prepare the Boursin sauce :
Mix the Boursin cheese with the plant-based cream and lime juice.
Add the chopped cilantro and season.
Prepare the garnish :
Cut the cherry tomatoes into quarters.
Finely chop half a red onion.
Cut the pineapple rings into small pieces.
Chop the cilantro.
In a bowl, combine the remaining ingredients with the vegetables and season.
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.
