Soy-Free Tacos al Pastor
Elevate your taco night with these mouthwatering Soy-Free Tacos al Pastor, a plant-based twist on the classic Mexican favorite. This recipe swaps traditional pork for tender, shredded jackfruit, marinated in a smoky-sweet blend of guajillo chilies, pineapple, orange juice, and fragrant spices like cumin and smoked paprika. Toasted corn tortillas serve as the perfect vessel for the savory jackfruit filling, topped with fresh cilantro, diced onion, and a zesty squeeze of lime. Ready in just 45 minutes, this simple yet flavor-packed dish is perfect for weeknight dinners or taco parties, and it’s entirely soy-free and vegan-friendly. Whether you’re catering to dietary restrictions or just looking for a plant-based alternative, these tacos are sure to impress your taste buds!
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Recipe Information
Ingredients
- 2 cups Jackfruit (canned, in brine)
- 1.5 cups Pineapple chunks (fresh or canned, drained)
- 4 Guajillo chilies
- 3 Garlic cloves
- 1 White onion (halved, one half diced and one half roughly chopped)
- 2 tablespoons Apple cider vinegar
- 0.25 cup Orange juice (freshly squeezed)
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 8 Corn tortillas
- 0.5 cup Fresh cilantro (chopped, for topping)
- 4 Lime wedges (for serving)
Instructions
Drain and rinse the canned jackfruit and shred it using your fingers or a fork to create a pulled meat texture. Set aside.
Toast the guajillo chilies in a dry skillet over medium heat for 1-2 minutes until fragrant. Remove from heat and soak them in hot water for 10 minutes to soften.
In a blender, combine the softened guajillo chilies, pineapple chunks, garlic, roughly chopped half of the onion, apple cider vinegar, orange juice, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Blend until smooth.
In a large bowl, combine the shredded jackfruit with the blended marinade. Toss until the jackfruit is fully coated. Let it sit for 15 minutes to marinate.
In a large skillet, heat the olive oil over medium heat. Add the marinated jackfruit and cook for 10-12 minutes, stirring occasionally, until the jackfruit is slightly caramelized and heated through.
Warm the corn tortillas in a dry skillet or directly over a gas flame until soft and pliable.
Assemble the tacos by dividing the cooked jackfruit mixture evenly among the tortillas. Top with diced onion, fresh cilantro, and a squeeze of lime juice.
Serve immediately with lime wedges on the side for extra flavor.
Nutrition Facts
Calories |
1647 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.3 g | 58% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4167 mg | 181% | |
| Total Carbohydrate | 290.1 g | 105% | |
| Dietary Fiber | 52.0 g | 186% | |
| Total Sugars | 56.6 g | ||
| Protein | 36.8 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 545 mg | 42% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 4028 mg | 86% | |
*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.
