Vegetarian Taco Al Pastor
Discover a bold plant-based twist on a street food classic with this Vegetarian Taco Al Pastor recipe! Featuring shredded jackfruit soaked in a smoky, spicy chipotle marinade and paired with caramelized fresh pineapple for a tantalizing balance of sweet and savory, these tacos are bursting with flavor in every bite. Perfectly seasoned with a blend of oregano, cumin, and smoked paprika, the jackfruit mimics the tender texture of traditional al pastor meat. Topped with crisp red onion, fragrant cilantro, and a squeeze of fresh lime juice, and served on warm corn tortillas, this recipe is a mouthwatering, meat-free meal ready in just 45 minutes. Vegan-friendly and ideal for taco nights or casual entertaining, this dish is a vibrant and delicious way to enjoy authentic Mexican street food, guilt-free!
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Recipe Information
Ingredients
- 400 grams Jackfruit (canned, young, in water or brine)
- 250 grams Fresh pineapple (cut into small chunks)
- 2 tablespoons Olive oil
- 2 Garlic cloves (minced)
- 2 Chipotle peppers in adobo sauce
- 120 milliliters Pineapple juice
- 2 tablespoons White vinegar
- 1 teaspoon Oregano (dried)
- 1 teaspoon Cumin (ground)
- 1 teaspoon Paprika (smoked)
- 0.5 teaspoon Salt
- 8 Corn tortillas
- 1 Red onion (finely chopped, for topping)
- 30 grams Fresh cilantro (chopped, for topping)
- 4 Lime wedges (for serving)
Instructions
Drain and rinse the canned jackfruit. Use your hands or a fork to pull the jackfruit apart into shreds, discarding any overly tough cores.
In a blender, combine the chipotle peppers, pineapple juice, white vinegar, minced garlic, oregano, cumin, paprika, and salt. Blend until smooth to create the marinade.
In a large bowl, mix the shredded jackfruit with the marinade, ensuring the jackfruit is completely coated. Let it marinate for at least 15 minutes, or up to 1 hour for more flavor.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the marinated jackfruit and cook for 10-12 minutes, stirring occasionally, until the jackfruit is heated through and slightly crispy on the edges.
In a separate pan, heat the remaining olive oil over medium-high heat. Add the pineapple chunks and cook for 5-7 minutes, stirring occasionally, until they are caramelized and slightly charred.
Warm the corn tortillas on a dry skillet or directly over a stovetop flame for about 30 seconds per side.
Assemble the tacos by filling each tortilla with the cooked jackfruit and caramelized pineapple. Top with chopped red onion and fresh cilantro.
Serve the tacos with lime wedges on the side for an extra burst of freshness.
Nutrition Facts
Calories |
1490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.7 g | 55% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3154 mg | 137% | |
| Total Carbohydrate | 257.8 g | 94% | |
| Dietary Fiber | 39.8 g | 142% | |
| Total Sugars | 52.5 g | ||
| Protein | 32.3 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 474 mg | 36% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 2667 mg | 57% | |
*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.
