Let’s Taco’bout it: Island Tacos


When I started brainstorming for “Let’s Taco’bout It” I kept imagining fruit in a taco. That might sound weird, but hear me out. I have a history of homemade black bean and mango enchiladas. They are some one of my family’s favorite dishes. I wanted to try and apply that same sweet and savory combination to one of my tacos, without getting tooo crazy. Thus, I decided pineapple would be the fruit, and that led to the creation of these Island tacos. With sautéed pineapple and seasoned soy crumbles, these tacos hit the spot! Give them a try and don’t forget to come back later this week for more taco recipes!

Day 1 of ‘Let’s taco-bout it’ Taco Series: Spiced Black Bean and Corn Tacos!



  • 1 Tablespoon olive oil
  • ½ package of soy crumbles
  • ½ teaspoon of garlic powder
  • ¼ teaspoon of chili powder
  • 1/8 teaspoon cayenne pepper
  • ½ teaspoon lime juice
  • 1 jalapeno, deseeded and diced
  • ½ fresh pineapple, cut into chunks
  • 1 Tablespoon soy sauce
  • ½ yellow or white onion, cut into small strips
  • 2 Roma tomatoes, diced
  • 2 leaves of romaine lettuce, cut into thin strips
  • 8 corn tortillas
  • Suggested toppings: crumbled queso fresco, Salsa


  1. Heat the olive oil over medium-high heat in a large skillet. Once hot, add the soy crumbles, spices, and lime juice to the pan.  Mix well and stir frequently.
  2. In a separate frying pan, heat the pineapple chunks, soy sauce, jalapeno, and onion slices over medium-high heat.
  3. Arrange the tortillas on a plate, and cover with a damp paper towel. Microwave for 20-30 seconds to help give the tortillas some moisture.
  4. Assemble your tacos with pieces of shredded lettuce, diced tomatoes, soy crumbles, sautéed pineapple chunks, and top with crumbled queso fresco and a spoonful of salsa.
  5. Enjoy!


Notes and Tips!: