Vegan Tacos al Pastor

Ingredients

While the traditional Tacos al Pastor typically feature marinated pork cooked on a vertical spit, our vegan adaptation replaces the meat with a flavorful combination of plant-based ingredients. By using jackfruit as the main protein source and incorporating a variety of spices, we achieve a similar taste and texture to the original dish. We alse have the original recipe for Tacos al pastor, so you can check it out.

• 2 cups (470ml) canned young jackfruit, drained and rinsed 2 cups (470ml) canned young jackfruit, drained and rinsed
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 small onion, finely chopped 1 small onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon chili powder 1 tablespoon chili powder
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/4 cup (60ml) pineapple juice 1/4 cup (60ml) pineapple juice
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 tablespoons apple cider vinegar 2 tablespoons apple cider vinegar
• 2 tablespoons soy sauce or tamari 2 tablespoons soy sauce or tamari
• 1 tablespoon maple syrup or agave nectar 1 tablespoon maple syrup or agave nectar
• 8 small corn tortillas 8 small corn tortillas
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving) Lime wedges (for serving)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 45g, 10g
• Protein: 8g
• Fiber: 10g
• Salt: 1g

Preparation

1. 1.
   Heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the drained jackfruit to the skillet and break it apart using a fork or your hands, resembling shredded meat.
3. 3.
   In a small bowl, combine the chili powder, cumin, smoked paprika, dried oregano, salt, and black pepper. Sprinkle the spice mixture over the jackfruit and stir well to coat.
4. 4.
   Pour in the pineapple juice, tomato paste, apple cider vinegar, soy sauce, and maple syrup. Stir to combine all the ingredients thoroughly.
5. 5.
   Reduce the heat to low and let the jackfruit mixture simmer for 15-20 minutes, allowing the flavors to meld together.
6. 6.
   While the jackfruit is simmering, warm the corn tortillas in a dry skillet or directly over a gas flame until soft and pliable.
7. 7.
   Once the jackfruit mixture is ready, spoon it onto the warmed tortillas. Top with fresh cilantro and squeeze a lime wedge over each taco.
8. 8.
   Serve the Vegan Tacos al Pastor immediately and enjoy the explosion of flavors!

Treat your ingredients with care...

• Jackfruit — Make sure to use canned young jackfruit in brine or water, not in syrup. Rinse the jackfruit well to remove any brine or excess salt before using.

Tips & Tricks

• For added smokiness, you can grill the jackfruit on a barbecue or use liquid smoke in the marinade.
• If you prefer a spicier kick, add a pinch of cayenne pepper or a chopped jalapeño to the jackfruit mixture.
• Serve the tacos with a side of vegan sour cream or guacamole for extra creaminess.
• Experiment with different toppings such as pickled onions, sliced radishes, or shredded lettuce to add freshness and crunch.
• Leftover jackfruit filling can be stored in the refrigerator for up to 3 days and used in other dishes like sandwiches or salads.

Serving advice

Serve the Vegan Tacos al Pastor with a side of Mexican rice and refried beans for a complete and satisfying meal. Garnish with additional fresh cilantro and lime wedges for an extra burst of flavor.

Presentation advice

Arrange the tacos on a platter, garnishing them with a sprinkle of chopped cilantro and a lime wedge on the side. The vibrant colors of the jackfruit and fresh toppings will make the dish visually appealing.