Vegan Al Pastor Tacos
Elevate your taco night with these mouthwatering Vegan Al Pastor Tacos—an irresistible plant-based twist on a Mexican classic! Tender young green jackfruit is expertly marinated in a smoky, citrusy blend of guajillo chilies, orange juice, and warm spices like cumin and cinnamon, then baked to perfection for a meaty yet vegan-friendly texture. Sweet and caramelized grilled pineapple adds a tropical flair that pairs beautifully with the savory jackfruit. Served on warm corn tortillas and topped with fresh cilantro, diced onion, and a squeeze of lime, these tacos are bursting with bold flavors and vibrant colors. Perfect for vegans, vegetarians, and taco lovers alike, this recipe is a deliciously satisfying way to enjoy traditional al pastor ingredients without any meat. Quick to prepare and easy to customize, it’s sure to become a crowd-pleaser at your next gathering!
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Recipe Information
Ingredients
- 2 cans (each about 14 oz) canned young green jackfruit
- 2 units dried guajillo chilies
- 0.5 cup orange juice
- 2 tablespoons apple cider vinegar
- 2 tablespoons soy sauce
- 1 tablespoon agave syrup
- 3 units garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 0.25 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup fresh pineapple
- 8 units corn tortillas
- 0.25 cup chopped fresh cilantro
- 0.25 cup diced white onion
- 1 unit lime
Instructions
Drain and rinse the jackfruit. Use your hands or a fork to shred the jackfruit pieces and remove any hard core sections or seeds.
Soak the dried guajillo chiles in hot water for about 10 minutes until softened. Remove the stems and seeds.
In a blender, combine the softened guajillo chiles, orange juice, apple cider vinegar, soy sauce, agave syrup, garlic cloves, ground cumin, dried oregano, paprika, ground cinnamon, salt, and black pepper. Blend until smooth to form a marinade.
Pour the marinade over the shredded jackfruit in a bowl, mixing to ensure all pieces are well coated. Cover the bowl and allow the jackfruit to marinate for at least 30 minutes, or longer for more flavor.
Preheat your oven to 400°F (200°C). Spread the marinated jackfruit onto a baking sheet and bake for 25-30 minutes, stirring halfway through, until the jackfruit is slightly browned and crispy at the edges.
While the jackfruit is baking, grill or sauté the pineapple pieces until caramelized and juicy.
Warm the corn tortillas in a dry skillet for about 30 seconds on each side, or until pliable and hot.
Assemble the tacos by placing a generous spoonful of the baked jackfruit on each tortilla, top with grilled pineapple, sprinkle with chopped fresh cilantro and diced onion.
Serve with lime wedges on the side for squeezing over the top.
Nutrition Facts
Calories |
673 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.0 g | 8% | |
| Saturated Fat | 0.7 g | 3% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2440 mg | 106% | |
| Total Carbohydrate | 146.1 g | 53% | |
| Dietary Fiber | 29.8 g | 106% | |
| Total Sugars | 54.8 g | ||
| Protein | 18.1 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 427 mg | 33% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 5174 mg | 110% | |
*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.
