Vegan Al Pastor Street Tacos
Transform your taco night with these irresistibly bold Vegan Al Pastor Street Tacos, a plant-based twist on the classic Mexican street food. Featuring tender, shredded jackfruit marinated in a sweet and smoky blend of pineapple juice, achiote paste, chipotle peppers, and aromatic spices, this recipe delivers the rich, savory flavors you love—without the meat! Pan-seared to perfection for a caramelized finish, the jackfruit is then tucked into warm corn tortillas and topped with fresh pineapple, crisp red onion, and fragrant cilantro for a vibrant burst of texture and taste. Ready in under an hour and perfect for sharing, these tacos are a colorful, crowd-pleasing favorite that will redefine vegan dining. Whether you’re hosting taco Tuesday, meal-prepping for the week, or craving Mexican-inspired flair, these tacos pair beautifully with a squeeze of tangy lime juice and are sure to be a hit! Keywords: Vegan Al Pastor Tacos, jackfruit street tacos, plant-based taco recipe, Mexican vegan dinner ideas.
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Recipe Information
Ingredients
- 2 cans (20 oz each) jackfruit (canned, in brine, drained and rinsed)
- 1 cup pineapple juice
- 2 tablespoons apple cider vinegar
- 2 tablespoons achiote paste
- 2 tablespoons soy sauce
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 3 garlic cloves, minced
- 1 tablespoon chipotle peppers in adobo sauce, minced
- 2 tablespoons vegetable oil
- 12 small corn tortillas
- 1 cup fresh pineapple, diced
- 1 medium red onion, finely chopped
- 0.5 cup fresh cilantro, chopped
- 2 lime wedges
- to taste salt
- to taste pepper
Instructions
1. Prepare the jackfruit by removing it from the brine, rinsing thoroughly, and patting it dry with paper towels. Gently shred the jackfruit pieces with your hands or a fork to achieve a pulled meat texture.
2. In a large mixing bowl, combine pineapple juice, apple cider vinegar, achiote paste, soy sauce, ground cumin, smoked paprika, dried oregano, minced garlic, and chipotle peppers. Whisk together until the achiote paste is fully dissolved.
3. Add the shredded jackfruit to the marinade and toss to evenly coat. Cover and refrigerate for at least 1 hour, preferably overnight to allow flavors to fully develop.
4. Heat vegetable oil in a large skillet over medium heat. Add marinated jackfruit, spreading it into an even layer. Cook for about 10-15 minutes, stirring occasionally, until the jackfruit slightly caramelizes and becomes golden brown.
5. Meanwhile, warm the corn tortillas in a dry skillet over medium heat until pliable and lightly charred, about 30 seconds per side.
6. To assemble the tacos, place a generous amount of the jackfruit filling onto each tortilla. Top with diced pineapple, red onion, and cilantro.
7. Serve immediately with lime wedges on the side. Season with salt and pepper to taste.
Nutrition Facts
Calories |
2368 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.6 g | 51% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3918 mg | 170% | |
| Total Carbohydrate | 505.9 g | 184% | |
| Dietary Fiber | 48.4 g | 173% | |
| Total Sugars | 285.4 g | ||
| Protein | 47.5 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 727 mg | 56% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 6963 mg | 148% | |
*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.
