Vegan steak tacos with pineapple salsa
Prep
10 mins
Cook
10 mins
Servings
2
Difficulty
Easy
These vegan steak tacos have become my go to weeknight dinner because they come together in just twenty minutes. I love using Beyond Burger for that satisfying meaty texture, and the fresh pineapple salsa adds this incredible brightness that makes the whole dish feel special. Pineapple is packed with bromelain, an enzyme that aids digestion, so you're getting something genuinely nourishing alongside all those vibrant flavors. The best part? Everything is super affordable and requires minimal prep work. Just sear, slice, and assemble. Trust me, once you try this combination, you'll be making it constantly.
Ella x
Ingredients
- 226 gramsbeyond burger plant-based burger(pack Juicy Marbles Thick-Cut Filet Tender Plant Based Steaks)
- 1 tbspolive oil
- 4seeded tortilla wraps( small flour tortilla wraps, to serve)
- 4 tbspnon-dairy coconut yogurt alternative(coconut yogurt alternative, such as The Coconut Collab)
- ¼red onion(finely diced)
- ½pineapple(flesh finely diced)
- ½red chilli(deseeded if liked, finely chopped)
- 25 gramscoriander(leaves finely chopped)
- ½unwaxed lime(juice)
Detail level
Instructions
- 1
Salt the steaks according to pack instructions, then mix all the salsa ingredients together and season well. Set aside for the flavours to infuse.
- 2
Heat a pan with 1 tbsp olive oil and cook the steaks according to pack instructions. Once cooked, rest for a few minutes.
- 3
As the steaks rest, scorch the wraps. One by one, either carefully hold a wrap directly over a gas flame for 10 seconds each side, or cook in a clean very hot frying pan. Wrap the tacos in a clean tea towel to keep warm and supple.
- 4
Slice the steaks thinly (don’t worry if they fall apart a bit). Spread the wraps with the yogurt, top with the steak and serve with the salsa.
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