Soy-Free Tacos al Pastor

Get ready to savor the bold, smoky flavors of traditional Tacos al Pastor—reimagined as a delicious, plant-based, soy-free alternative! These Soy-Free Tacos al Pastor feature tender jackfruit as a juicy, meatless substitute, marinated in a vibrant guajillo chili and pineapple sauce that infuses every bite with a perfect balance of savory and sweet. This recipe is completely free of soy products, making it ideal for those with dietary restrictions, while still staying true to the classic al pastor flavor profile. Served on warm corn tortillas and topped with fresh cilantro, diced onion, and a squeeze of lime, these tacos are easy to make in just 45 minutes and are perfect for any taco night or casual gathering. Whether you're a vegan foodie or just looking for a healthier taco option, this dish is sure to impress!

Nutriscore Rating: 76/100

Prep Time:25 mins

Cook Time:20 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 cups Jackfruit (canned, in brine)
• 1.5 cups Pineapple chunks (fresh or canned, drained)
• 4 Guajillo chilies
• 3 Garlic cloves
• 1 White onion (halved, one half diced and one half roughly chopped)
• 2 tablespoons Apple cider vinegar
• 0.25 cup Orange juice (freshly squeezed)
• 1 teaspoon Ground cumin
• 1 teaspoon Smoked paprika
• 1 teaspoon Dried oregano
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Olive oil
• 8 Corn tortillas
• 0.5 cup Fresh cilantro (chopped, for topping)
• 4 Lime wedges (for serving)

Directions

Step 1

Drain and rinse the canned jackfruit and shred it using your fingers or a fork to create a pulled meat texture. Set aside.

Step 2

Toast the guajillo chilies in a dry skillet over medium heat for 1-2 minutes until fragrant. Remove from heat and soak them in hot water for 10 minutes to soften.

Step 3

In a blender, combine the softened guajillo chilies, pineapple chunks, garlic, roughly chopped half of the onion, apple cider vinegar, orange juice, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Blend until smooth.

Step 4

In a large bowl, combine the shredded jackfruit with the blended marinade. Toss until the jackfruit is fully coated. Let it sit for 15 minutes to marinate.

Step 5

In a large skillet, heat the olive oil over medium heat. Add the marinated jackfruit and cook for 10-12 minutes, stirring occasionally, until the jackfruit is slightly caramelized and heated through.

Step 6

Warm the corn tortillas in a dry skillet or directly over a gas flame until soft and pliable.

Step 7

Assemble the tacos by dividing the cooked jackfruit mixture evenly among the tortillas. Top with diced onion, fresh cilantro, and a squeeze of lime juice.

Step 8

Serve immediately with lime wedges on the side for extra flavor.

Nutrition Facts

Serving size	(1612.0g)

Amount per serving	% Daily Value*
Calories	1646.8

Total Fat 45.3g	0%
Saturated Fat 6.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 4167.0mg	0%
Total Carbohydrate 290.1g	0%
Dietary Fiber 52.0g	0%
Total Sugars 56.6g
Protein 36.8g	0%

Vitamin D 0IU	0%
Calcium 545.1mg	0%
Iron 14.9mg	0%
Potassium 4027.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 23.8%

Protein: 8.6%

Carbs: 67.6%