Vegan Al Pastor Taco
Elevate your taco game with these flavorful Vegan Al Pastor Tacos, a plant-based twist on the classic Mexican street food! This recipe swaps traditional pork for tender, shredded jackfruit marinated in a smoky-sweet blend of guajillo chiles, pineapple juice, chipotle in adobo, and aromatic spices like cumin and oregano. The jackfruit is simmered to perfection and topped with caramelized fresh pineapple for a burst of tangy sweetness. Served on warm corn tortillas and garnished with fresh cilantro and a squeeze of lime, these tacos deliver bold, authentic al pastor flavors in every bite—all while being completely vegan. Ready in under an hour, this delicious and cruelty-free dish is perfect for taco nights, casual gatherings, or satisfying your Mexican food cravings.
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Recipe Information
Ingredients
- 2 tablespoons canola oil
- 2 cans (20 oz each) jackfruit
- 1 cup pineapple juice
- 3 units dried guajillo chiles
- 2 tablespoons chipotle chilies in adobo
- 1 tablespoon apple cider vinegar
- 1 tablespoon soy sauce
- 1 tablespoon agave syrup
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 3 units garlic cloves
- 1 medium, chopped white onion
- 1 cup, diced fresh pineapple
- 12 units corn tortillas
- 1 cup, chopped fresh cilantro
- 2 units, cut into wedges lime
Instructions
Drain and rinse the jackfruit. Set aside.
Remove the stems and seeds from the guajillo chiles. Soak them in hot water for about 10 minutes until they soften.
In a blender, combine the softened guajillo chiles, pineapple juice, chipotle chilies, apple cider vinegar, soy sauce, agave syrup, cumin, oregano, and garlic. Blend until smooth.
Heat one tablespoon of canola oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
Add the jackfruit to the skillet. Use a fork to slightly crush the pieces to give it a shredded appearance.
Pour the blended marinade over the jackfruit and stir well to combine. Simmer for 20-25 minutes, stirring occasionally, until the jackfruit is tender and the sauce is absorbed.
In a separate skillet, heat the remaining tablespoon of canola oil over medium-high heat. Add the diced fresh pineapple and cook until it caramelizes, about 5 minutes.
Warm the corn tortillas in a pan or on a griddle until soft and pliable.
Assemble the tacos by placing a portion of the jackfruit mixture on each tortilla. Top with caramelized pineapple, fresh cilantro, and a squeeze of lime.
Serve with extra lime wedges on the side.
Nutrition Facts
Calories |
1957 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.2 g | 62% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 972 mg | 42% | |
| Total Carbohydrate | 403.8 g | 147% | |
| Dietary Fiber | 42.4 g | 151% | |
| Total Sugars | 286.2 g | ||
| Protein | 34.3 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 523 mg | 40% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 6810 mg | 145% | |
*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.
