Vegan Taco Al Pastor
Experience a delicious plant-based twist on a Mexican classic with this Vegan Taco Al Pastor recipe. Perfectly seasoned jackfruit serves as the star, mimicking the texture of traditional pork, while pineapple adds a sweet, tangy contrast to the smoky chili marinade made with guajillo and ancho chilies. Packed with vibrant flavors of cumin, smoked paprika, and orange juice, this dish is both rich and refreshing. Quick to prepare and ideal for meal prep, the jackfruit is beautifully caramelized in a skillet and served atop warm corn tortillas, garnished with fresh cilantro, diced onion, and a drizzle of lime juice. Whether you're hosting Taco Tuesday or craving a hearty vegan meal, this recipe is sure to impress carnivores and vegans alike. Healthy, easy, and bursting with authentic taste—these tacos are your ticket to plant-based taco perfection!
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Recipe Information
Ingredients
- 2 14-ounce cans Young jackfruit (canned in brine or water, not syrup)
- 1 cup Pineapple chunks (fresh or canned, drained if canned)
- 3 Dried guajillo chilies
- 2 Dried ancho chilies
- 3 Garlic cloves
- 1 medium White onion (divided)
- 2 tablespoons Vinegar (white or apple cider)
- 1 cup Orange juice
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 1 tablespoon Soy sauce (gluten-free if needed, or tamari)
- 0.5 teaspoon Salt
- 2 tablespoons Olive oil
- 8 Corn tortillas
- 0.25 cup Fresh cilantro leaves (optional, for garnish)
- 1 Lime wedges (optional, for serving)
Instructions
Drain and rinse the jackfruit, then use your hands or a fork to pull apart the pieces into shreds. Set aside.
Remove the stems and seeds from the guajillo and ancho chilies. Place the chilies in a bowl of hot water and soak for 10 minutes to soften.
Peel and roughly chop 2 garlic cloves and half of the onion. Reserve the other half of the onion for topping the tacos.
In a blender, combine the softened chilies (drained), garlic, chopped onion, orange juice, vinegar, smoked paprika, cumin, oregano, soy sauce, and salt. Blend until smooth to create the marinade. Taste and adjust seasoning if needed.
In a large mixing bowl, combine the shredded jackfruit and pineapple chunks. Pour the marinade over and mix well to coat. Allow the jackfruit to marinate for at least 15 minutes, or cover and refrigerate for up to 8 hours for more flavor.
Heat olive oil in a large skillet over medium heat. Add the marinated jackfruit and cook for 20–25 minutes, stirring occasionally, until lightly browned and slightly caramelized. If it sticks to the pan, add a small splash of water to deglaze.
While the jackfruit cooks, dice the reserved half onion finely and chop the fresh cilantro (if using). Warm the corn tortillas in a dry skillet or directly over an open flame until pliable.
To assemble the tacos, spoon the cooked jackfruit mixture onto each tortilla. Top with the diced onion, chopped cilantro, and a squeeze of fresh lime juice if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
1705 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.8 g | 57% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4892 mg | 213% | |
| Total Carbohydrate | 321.1 g | 117% | |
| Dietary Fiber | 48.6 g | 174% | |
| Total Sugars | 72.3 g | ||
| Protein | 42.1 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 772 mg | 59% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 4930 mg | 105% | |
*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.
