A vibrant plant-based take on classic tacos al pastor made with tender shredded jackfruit simmered in smoky spices and citrus juices. Sweet, savory, and perfect for taco night.
Course Main Course
Cuisine Mexican, Vegetarian
Keyword dairy-free tacos, Jackfruit tacos, plant-based Mexican recipes,, tacos al pastor vegan, Vegan tacos
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Servings 4
Calories 220kcal
Ingredients
1can20 oz / 565 g young green jackfruit, drained and shredded
2tablespoonsvegetable oil
1onionsliced
2clovesgarlicminced
1teaspoonsmoked paprika
1teaspoonground cumin
1/2teaspoonchili powder
1/4cup60 ml pineapple juice
1/4cup60 ml orange juice
1tablespoonapple cider vinegar
Saltto taste
Black pepperto taste
Corn tortillasfor serving
Fresh cilantrochopped
Diced onion
Lime wedges
Instructions
Heat the vegetable oil in a pan over medium heat. Add the sliced onion and minced garlic, and sauté for 4–5 minutes until softened.
Stir in the smoked paprika, cumin, and chili powder. Cook for 1 minute, until fragrant.
Add the shredded jackfruit, pineapple juice, orange juice, and apple cider vinegar. Season with salt and black pepper.
Cook for 15–20 minutes, stirring occasionally, until the jackfruit is tender and the sauce has reduced.
Warm the corn tortillas in a dry skillet or over an open flame.
Fill each tortilla with the jackfruit mixture and top with fresh cilantro, diced onion, and a squeeze of lime.
Serve immediately.
Notes
Add diced pineapple for extra sweetness and texture.For more heat, include chipotle powder or fresh jalapeño.Great served with guacamole or vegan crema.