Vegetarian Al Pastor Taco
Experience the vibrant flavors of Mexico with these irresistible Vegetarian Al Pastor Tacos, a plant-based twist on the beloved classic! Tender, shredded jackfruit soaks up a zesty marinade of pineapple juice, orange juice, and adobo sauce, infused with bold spices like cumin, oregano, and paprika. This recipe recreates the signature sweet-and-smoky essence of traditional al pastor while keeping it entirely meat-free. Topped with fresh diced pineapple, crunchy red onion, fragrant cilantro, and a squeeze of lime, these tacos achieve a perfect balance of savory, tangy, and sweet. Whether you're a seasoned vegan or simply looking to add more plant-based options to your lineup, these quick and easy tacos will delight your taste buds in just 50 minutes. Perfect for Taco Tuesdays or any night you crave bold, authentic flavors!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 15 oz cans canned jackfruit
- 0.5 cup pineapple juice
- 0.25 cup orange juice
- 2 tablespoons apple cider vinegar
- 2 tablespoons soy sauce
- 3 tablespoons adobo sauce from canned chipotle peppers
- 3 cloves minced garlic
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 2 tablespoons cooking oil
- 8 pieces corn tortillas
- 0.5 cup pineapple, diced
- 0.25 cup red onion, finely chopped
- 0.25 cup fresh cilantro, chopped
- 2 pieces lime, cut into wedges
- to taste salt
- to taste black pepper
Instructions
Open the canned jackfruit and drain the liquid. Rinse the jackfruit under cold water and pat it dry with a paper towel. Using your fingers, shred the jackfruit into smaller pieces, removing any tough cores.
In a large mixing bowl, combine pineapple juice, orange juice, apple cider vinegar, soy sauce, adobo sauce, minced garlic, dried oregano, ground cumin, and paprika. Mix well to create the marinade.
Add the shredded jackfruit to the marinade, ensuring all pieces are well coated. Cover and refrigerate for at least 1 hour, or overnight for better flavor absorption.
Heat cooking oil in a large skillet over medium-high heat. Once hot, add the marinated jackfruit, including any remaining marinade. Sauté for 10-15 minutes until the jackfruit is lightly browned and slightly caramelized.
While the jackfruit is cooking, warm the corn tortillas using a dry skillet or directly over a gas flame to bring out their flavor and pliability.
Assemble each taco by placing a generous scoop of the cooked jackfruit on a warm tortilla. Top with diced pineapple, chopped red onion, and fresh cilantro.
Season with salt and black pepper to taste, and serve with lime wedges on the side for an extra burst of citrus flavor. Serve immediately and enjoy your vegetarian al pastor tacos!
Nutrition Facts
Calories |
2234 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.6 g | 57% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4082 mg | 178% | |
| Total Carbohydrate | 449.6 g | 163% | |
| Dietary Fiber | 49.6 g | 177% | |
| Total Sugars | 205.4 g | ||
| Protein | 46.3 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 594 mg | 46% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 5466 mg | 116% | |
*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.
