Vegan Taco Al Pastor

Craving the bold, smoky-sweet flavors of traditional tacos al pastor but looking for a plant-based twist? Our Vegan Taco Al Pastor reimagines this iconic Mexican dish with tender, shredded jackfruit marinated in a vibrant blend of guajillo and ancho chilies, fresh pineapple, and tangy orange juice. The jackfruit is caramelized to perfection, creating a mouthwatering, meaty texture that pairs beautifully with warm corn tortillas. Topped with diced onion, fresh cilantro, and a squeeze of lime, these tacos are bursting with layers of flavor in every bite. Perfect for weeknight dinners or taco night, this recipe is not only vegan but also gluten-free adaptable, ensuring a delectable experience for all palates.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 14-ounce cans Young jackfruit (canned in brine or water, not syrup)
• 1 cup Pineapple chunks (fresh or canned, drained if canned)
• 3 Dried guajillo chilies
• 2 Dried ancho chilies
• 3 Garlic cloves
• 1 medium White onion (divided)
• 2 tablespoons Vinegar (white or apple cider)
• 1 cup Orange juice
• 1 teaspoon Smoked paprika
• 1 teaspoon Ground cumin
• 1 teaspoon Dried oregano
• 1 tablespoon Soy sauce (gluten-free if needed, or tamari)
• 0.5 teaspoon Salt
• 2 tablespoons Olive oil
• 8 Corn tortillas
• 0.25 cup Fresh cilantro leaves (optional, for garnish)
• 1 Lime wedges (optional, for serving)

Directions

Step 1

Drain and rinse the jackfruit, then use your hands or a fork to pull apart the pieces into shreds. Set aside.

Step 2

Remove the stems and seeds from the guajillo and ancho chilies. Place the chilies in a bowl of hot water and soak for 10 minutes to soften.

Step 3

Peel and roughly chop 2 garlic cloves and half of the onion. Reserve the other half of the onion for topping the tacos.

Step 4

In a blender, combine the softened chilies (drained), garlic, chopped onion, orange juice, vinegar, smoked paprika, cumin, oregano, soy sauce, and salt. Blend until smooth to create the marinade. Taste and adjust seasoning if needed.

Step 5

In a large mixing bowl, combine the shredded jackfruit and pineapple chunks. Pour the marinade over and mix well to coat. Allow the jackfruit to marinate for at least 15 minutes, or cover and refrigerate for up to 8 hours for more flavor.

Step 6

Heat olive oil in a large skillet over medium heat. Add the marinated jackfruit and cook for 20–25 minutes, stirring occasionally, until lightly browned and slightly caramelized. If it sticks to the pan, add a small splash of water to deglaze.

Step 7

While the jackfruit cooks, dice the reserved half onion finely and chop the fresh cilantro (if using). Warm the corn tortillas in a dry skillet or directly over an open flame until pliable.

Step 8

To assemble the tacos, spoon the cooked jackfruit mixture onto each tortilla. Top with the diced onion, chopped cilantro, and a squeeze of fresh lime juice if desired. Serve warm and enjoy!

Nutrition Facts

Serving size	(1243.2g)

Amount per serving	% Daily Value*
Calories	1619.0

Total Fat 46.1g	0%
Saturated Fat 6.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 2515.3mg	0%
Total Carbohydrate 280.6g	0%
Dietary Fiber 48.5g	0%
Total Sugars 56.3g
Protein 38.2g	0%

Vitamin D 0IU	0%
Calcium 406.1mg	0%
Iron 12.4mg	0%
Potassium 2971.5mg	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: 24.5%

Protein: 9.0%

Carbs: 66.4%