Vegan Al Pastor Taco

Bring vibrant, street-food-inspired flavors to your table with these mouthwatering Vegan Al Pastor Tacos. This plant-based twist on the classic Mexican dish swaps marinated jackfruit for pork, delivering a smoky, tangy, and slightly sweet profile that truly shines. The jackfruit is simmered in a bold, homemade marinade featuring guajillo chiles, pineapple juice, chipotle in adobo, and warm spices, then perfectly paired with caramelized fresh pineapple for a touch of sweetness. Wrapped in soft corn tortillas and garnished with fresh cilantro and a squeeze of lime, these tacos are as eye-catching as they are delicious. Ready in under an hour, they’re a perfect option for a flavorful weeknight dinner or a crowd-pleasing vegan taco night.

Nutriscore Rating: 78/100

Prep Time:25 mins

Cook Time:30 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 tablespoons canola oil
• 2 cans (20 oz each) jackfruit
• 1 cup pineapple juice
• 3 units dried guajillo chiles
• 2 tablespoons chipotle chilies in adobo
• 1 tablespoon apple cider vinegar
• 1 tablespoon soy sauce
• 1 tablespoon agave syrup
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• 3 units garlic cloves
• 1 medium, chopped white onion
• 1 cup, diced fresh pineapple
• 12 units corn tortillas
• 1 cup, chopped fresh cilantro
• 2 units, cut into wedges lime

Directions

Step 1

Drain and rinse the jackfruit. Set aside.

Step 2

Remove the stems and seeds from the guajillo chiles. Soak them in hot water for about 10 minutes until they soften.

Step 3

In a blender, combine the softened guajillo chiles, pineapple juice, chipotle chilies, apple cider vinegar, soy sauce, agave syrup, cumin, oregano, and garlic. Blend until smooth.

Step 4

Heat one tablespoon of canola oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.

Step 5

Add the jackfruit to the skillet. Use a fork to slightly crush the pieces to give it a shredded appearance.

Step 6

Pour the blended marinade over the jackfruit and stir well to combine. Simmer for 20-25 minutes, stirring occasionally, until the jackfruit is tender and the sauce is absorbed.

Step 7

In a separate skillet, heat the remaining tablespoon of canola oil over medium-high heat. Add the diced fresh pineapple and cook until it caramelizes, about 5 minutes.

Step 8

Warm the corn tortillas in a pan or on a griddle until soft and pliable.

Step 9

Assemble the tacos by placing a portion of the jackfruit mixture on each tortilla. Top with caramelized pineapple, fresh cilantro, and a squeeze of lime.

Step 10

Serve with extra lime wedges on the side.

Nutrition Facts

Serving size	(2003.7g)

Amount per serving	% Daily Value*
Calories	1956.6

Total Fat 48.2g	0%
Saturated Fat 6.3g	0%
Polyunsaturated Fat 7.2g
Cholesterol 0mg	0%
Sodium 971.6mg	0%
Total Carbohydrate 403.8g	0%
Dietary Fiber 42.4g	0%
Total Sugars 286.2g
Protein 34.3g	0%

Vitamin D 0IU	0%
Calcium 523.0mg	0%
Iron 14.9mg	0%
Potassium 6810.2mg	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: 19.8%

Protein: 6.3%

Carbs: 73.9%