Vegan Al Pastor Street Tacos

Transport your taste buds to the vibrant streets of Mexico with these irresistible Vegan Al Pastor Street Tacos! This plant-based twist on a classic favorite features tender, shredded jackfruit marinated in a bold blend of pineapple juice, achiote paste, chipotle peppers, and aromatic spices, then caramelized to perfection for a smoky-sweet depth. Nestled in warm, charred corn tortillas and topped with juicy fresh pineapple, zesty red onion, and fragrant cilantro, these tacos burst with authentic al pastor flavor in every bite. Quick to prepare and perfect for vegans and taco lovers alike, this recipe is a crowd-pleaser that brings bold flavors and wholesome ingredients to your table. Serve with lime wedges for a tangy finishing touch!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 cans (20 oz each) jackfruit (canned, in brine, drained and rinsed)
• 1 cup pineapple juice
• 2 tablespoons apple cider vinegar
• 2 tablespoons achiote paste
• 2 tablespoons soy sauce
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 3 garlic cloves, minced
• 1 tablespoon chipotle peppers in adobo sauce, minced
• 2 tablespoons vegetable oil
• 12 small corn tortillas
• 1 cup fresh pineapple, diced
• 1 medium red onion, finely chopped
• 0.5 cup fresh cilantro, chopped
• 2 lime wedges
• 0 to taste salt
• 0 to taste pepper

Directions

Step 1

1. Prepare the jackfruit by removing it from the brine, rinsing thoroughly, and patting it dry with paper towels. Gently shred the jackfruit pieces with your hands or a fork to achieve a pulled meat texture.

Step 2

2. In a large mixing bowl, combine pineapple juice, apple cider vinegar, achiote paste, soy sauce, ground cumin, smoked paprika, dried oregano, minced garlic, and chipotle peppers. Whisk together until the achiote paste is fully dissolved.

Step 3

3. Add the shredded jackfruit to the marinade and toss to evenly coat. Cover and refrigerate for at least 1 hour, preferably overnight to allow flavors to fully develop.

Step 4

4. Heat vegetable oil in a large skillet over medium heat. Add marinated jackfruit, spreading it into an even layer. Cook for about 10-15 minutes, stirring occasionally, until the jackfruit slightly caramelizes and becomes golden brown.

Step 5

5. Meanwhile, warm the corn tortillas in a dry skillet over medium heat until pliable and lightly charred, about 30 seconds per side.

Step 6

6. To assemble the tacos, place a generous amount of the jackfruit filling onto each tortilla. Top with diced pineapple, red onion, and cilantro.

Step 7

7. Serve immediately with lime wedges on the side. Season with salt and pepper to taste.

Nutrition Facts

Serving size	(2403.4g)

Amount per serving	% Daily Value*
Calories	2367.6

Total Fat 39.6g	0%
Saturated Fat 6.4g	0%
Polyunsaturated Fat 16.9g
Cholesterol 0mg	0%
Sodium 3917.6mg	0%
Total Carbohydrate 505.9g	0%
Dietary Fiber 48.4g	0%
Total Sugars 285.4g
Protein 47.5g	0%

Vitamin D 0IU	0%
Calcium 727.4mg	0%
Iron 14.8mg	0%
Potassium 6963.0mg	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: 13.9%

Protein: 7.4%

Carbs: 78.7%