Vegan Tacos Al Pastor
Transform your taco night with these irresistible Vegan Tacos Al Pastor! This plant-based twist on the classic Mexican street food features tender jackfruit marinated in a smoky, tangy blend of guajillo and ancho chilies, orange juice, lime, and aromatic spices. Paired with caramelized pineapple chunks, soft corn tortillas, and vibrant toppings like fresh cilantro and onion, every bite delivers a perfect balance of savory, sweet, and zesty flavors. Easy to prepare in just 40 minutes, this recipe is a fantastic option for weeknight meals or impressive dinner parties. Garnish with vegan sour cream or creamy avocado for an extra layer of indulgence. Perfect for vegans, vegetarians, or anyone looking to explore delicious plant-based Mexican cuisine!
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Recipe Information
Ingredients
- 2 cups Canned young jackfruit (in water or brine, not syrup)
- 1 cup Pineapple chunks (fresh or canned, drained)
- 3 Dried guajillo chilies
- 2 Dried ancho chilies
- 3 Garlic cloves, minced
- 2 tablespoons White vinegar
- 0.25 cup Fresh orange juice
- 2 tablespoons Fresh lime juice
- 1 teaspoon Ground cumin
- 1 teaspoon Ground oregano (Mexican if available)
- 1 teaspoon Paprika
- 2 tablespoons Soy sauce or tamari (for gluten-free option)
- 2 tablespoons Olive oil
- 8 Corn tortillas
- 0.5 cup Diced onion (for topping)
- 0.5 cup Chopped fresh cilantro (for topping)
- Vegan sour cream or avocado (optional, for garnish)
- to taste Salt
- to taste Pepper
Instructions
Drain and rinse the jackfruit. Use your fingers or a fork to shred the jackfruit into a pulled pork-like texture. Set aside.
Bring a pot of water to a boil. Remove the stems and seeds from the guajillo and ancho chilies. Soak the chilies in the hot water for 10 minutes until softened.
In a blender, combine the softened chilies, minced garlic, vinegar, orange juice, lime juice, cumin, oregano, paprika, soy sauce, olive oil, and a pinch of salt. Blend until smooth to create the marinade.
Pour the marinade over the jackfruit and toss to coat evenly. Let the jackfruit marinate for at least 15 minutes, or up to overnight for more flavor.
Heat a large skillet or grill pan over medium heat. Add the marinated jackfruit and cook for 10-12 minutes, stirring occasionally, until slightly caramelized and heated through.
In the same pan, add the pineapple chunks and cook for 2-3 minutes until they develop some char marks.
Warm the corn tortillas on a dry skillet or grill for about 30 seconds on each side.
Assemble the tacos by spooning the jackfruit onto the tortillas. Top with charred pineapple, diced onion, and chopped cilantro. Add vegan sour cream or avocado if desired.
Serve immediately and enjoy your Vegan Tacos Al Pastor!
Nutrition Facts
Calories |
1712 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.0 g | 65% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6057 mg | 263% | |
| Total Carbohydrate | 286.5 g | 104% | |
| Dietary Fiber | 56.7 g | 202% | |
| Total Sugars | 44.8 g | ||
| Protein | 44.0 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 591 mg | 45% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 4319 mg | 92% | |
*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.
