Vegan Tacos Al Pastor

Indulge in the bold, smoky flavors of Vegan Tacos Al Pastor, a plant-based twist on the classic Mexican favorite. This recipe swaps traditional pork for tender, shredded jackfruit, marinated in a vibrant blend of guajillo and ancho chilies, fresh citrus juices, and aromatic spices like cumin and Mexican oregano. Topped with sweet, caramelized pineapple, fresh cilantro, and diced onion, these tacos offer an irresistible balance of savory, tangy, and sweet flavors. Quick to prepare and entirely vegan-friendly, this dish is perfect for weeknight dinners or festive gatherings. Serve these tacos on warm corn tortillas, and customize with creamy vegan sour cream or avocado for a dish that's as satisfying as it is wholesome. Perfect for those seeking global-inspired vegan recipes, this Mexican street food classic will delight your taste buds and wow your guests!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 cups Canned young jackfruit (in water or brine, not syrup)
• 1 cup Pineapple chunks (fresh or canned, drained)
• 3 Dried guajillo chilies
• 2 Dried ancho chilies
• 3 Garlic cloves, minced
• 2 tablespoons White vinegar
• 0.25 cup Fresh orange juice
• 2 tablespoons Fresh lime juice
• 1 teaspoon Ground cumin
• 1 teaspoon Ground oregano (Mexican if available)
• 1 teaspoon Paprika
• 2 tablespoons Soy sauce or tamari (for gluten-free option)
• 2 tablespoons Olive oil
• 8 Corn tortillas
• 0.5 cup Diced onion (for topping)
• 0.5 cup Chopped fresh cilantro (for topping)
• 0 Vegan sour cream or avocado (optional, for garnish)
• 0 to taste Salt
• 0 to taste Pepper

Directions

Step 1

Drain and rinse the jackfruit. Use your fingers or a fork to shred the jackfruit into a pulled pork-like texture. Set aside.

Step 2

Bring a pot of water to a boil. Remove the stems and seeds from the guajillo and ancho chilies. Soak the chilies in the hot water for 10 minutes until softened.

Step 3

In a blender, combine the softened chilies, minced garlic, vinegar, orange juice, lime juice, cumin, oregano, paprika, soy sauce, olive oil, and a pinch of salt. Blend until smooth to create the marinade.

Step 4

Pour the marinade over the jackfruit and toss to coat evenly. Let the jackfruit marinate for at least 15 minutes, or up to overnight for more flavor.

Step 5

Heat a large skillet or grill pan over medium heat. Add the marinated jackfruit and cook for 10-12 minutes, stirring occasionally, until slightly caramelized and heated through.

Step 6

In the same pan, add the pineapple chunks and cook for 2-3 minutes until they develop some char marks.

Step 7

Warm the corn tortillas on a dry skillet or grill for about 30 seconds on each side.

Step 8

Assemble the tacos by spooning the jackfruit onto the tortillas. Top with charred pineapple, diced onion, and chopped cilantro. Add vegan sour cream or avocado if desired.

Step 9

Serve immediately and enjoy your Vegan Tacos Al Pastor!

Nutrition Facts

Serving size	(1684.3g)

Amount per serving	% Daily Value*
Calories	1712.0

Total Fat 51.0g	0%
Saturated Fat 7.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 6056.8mg	0%
Total Carbohydrate 286.5g	0%
Dietary Fiber 56.7g	0%
Total Sugars 44.8g
Protein 44.0g	0%

Vitamin D 0IU	0%
Calcium 590.7mg	0%
Iron 16.8mg	0%
Potassium 4318.9mg	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: 25.8%

Protein: 9.9%

Carbs: 64.3%