Vegetarian Taco Al Pastor

Savor the bold, smoky-sweet flavors of these Vegetarian Tacos Al Pastor, a plant-based twist on the traditional Mexican favorite. Featuring tender shredded jackfruit marinated in a rich blend of chipotle peppers, pineapple juice, and warming spices, this recipe delivers the same depth and vibrancy as the classic dish—minus the meat. Caramelized fresh pineapple adds a hint of natural sweetness, perfectly balancing the smoky notes, while fresh toppings like chopped red onion, cilantro, and a squeeze of lime inject brightness and crunch. Wrapped in warm corn tortillas, these tacos make an irresistible and satisfying meal for vegetarians and taco lovers alike, all in just 45 minutes! Perfect for taco night or entertaining, this recipe is a flavorful celebration of plant-based cuisine that's sure to impress.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 400 grams Jackfruit (canned, young, in water or brine)
• 250 grams Fresh pineapple (cut into small chunks)
• 2 tablespoons Olive oil
• 2 Garlic cloves (minced)
• 2 Chipotle peppers in adobo sauce
• 120 milliliters Pineapple juice
• 2 tablespoons White vinegar
• 1 teaspoon Oregano (dried)
• 1 teaspoon Cumin (ground)
• 1 teaspoon Paprika (smoked)
• 0.5 teaspoon Salt
• 8 Corn tortillas
• 1 Red onion (finely chopped, for topping)
• 30 grams Fresh cilantro (chopped, for topping)
• 4 Lime wedges (for serving)

Directions

Step 1

Drain and rinse the canned jackfruit. Use your hands or a fork to pull the jackfruit apart into shreds, discarding any overly tough cores.

Step 2

In a blender, combine the chipotle peppers, pineapple juice, white vinegar, minced garlic, oregano, cumin, paprika, and salt. Blend until smooth to create the marinade.

Step 3

In a large bowl, mix the shredded jackfruit with the marinade, ensuring the jackfruit is completely coated. Let it marinate for at least 15 minutes, or up to 1 hour for more flavor.

Step 4

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the marinated jackfruit and cook for 10-12 minutes, stirring occasionally, until the jackfruit is heated through and slightly crispy on the edges.

Step 5

In a separate pan, heat the remaining olive oil over medium-high heat. Add the pineapple chunks and cook for 5-7 minutes, stirring occasionally, until they are caramelized and slightly charred.

Step 6

Warm the corn tortillas on a dry skillet or directly over a stovetop flame for about 30 seconds per side.

Step 7

Assemble the tacos by filling each tortilla with the cooked jackfruit and caramelized pineapple. Top with chopped red onion and fresh cilantro.

Step 8

Serve the tacos with lime wedges on the side for an extra burst of freshness.

Nutrition Facts

Serving size	(1362.7g)

Amount per serving	% Daily Value*
Calories	1490.4

Total Fat 42.7g	0%
Saturated Fat 6.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 3154.5mg	0%
Total Carbohydrate 257.8g	0%
Dietary Fiber 39.8g	0%
Total Sugars 52.5g
Protein 32.3g	0%

Vitamin D 0IU	0%
Calcium 473.5mg	0%
Iron 11.6mg	0%
Potassium 2666.7mg	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: 24.9%

Protein: 8.4%

Carbs: 66.8%