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Vegan Tacos Al Pastor
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Vegan Tacos Al Pastor

These Vegan Tacos Al Pastor are packed full of flavour from the traditional marinade but made with jackfruit.
Prep Time5 minutes
Cook Time30 minutes
Marinating time1 hour
Total Time1 hour 35 minutes
Course: Dinner
Cuisine: Mexican
Diet: Vegan, Vegetarian
Keyword: jackfruit, pineapple
Servings: 4 people
Calories: 389.59kcal

Ingredients

For the marinade

  • 2 ancho chillies dried, stems removed
  • 1 onion
  • 1 tsp cumin ground
  • 0.5 tsp oregano dried
  • 1 clove garlic
  • 1 green chilli or more (adjust to taste)
  • 2 tbsp apple cider vinegar
  • 1 lime juice only
  • 220 g tinned pineapple juice only (reserve pineapple chunks to serve)

For the "meat"

  • 400 g tinned jackfruit drained

To serve

  • 8 small tortillas

Instructions

  • Rehydrate the ancho chillies in 200 ml boiling water and leave for 15 minutes.
  • In the meantime cut the onion in half and griddle for 15 minutes, turning halfway, until charred.
  • Roughly chop the chillies and onion and add to a high speed blender along with the remaining marinade ingredients.
  • Blend the marinade on high until smooth.
  • Shred the jackfruit then pour over the marinade.
  • Let the jackfruit soak up the flavours of the marinade for at least 1 hour.
  • Pre-heat your oven to 180C / 356 F / gas mark 4.
  • Place the jackfruit into the oven and cook for 15 minutes or until piping hot and tender.
  • Once cooked, serve with the pineapple chunks on flour tortillas with some of the leftover sauce from the jackfruit and your favourite salsa.

Nutrition

Calories: 389.59kcal | Carbohydrates: 80.15g | Protein: 7.99g | Fat: 6.2g | Saturated Fat: 1.93g | Polyunsaturated Fat: 1.97g | Monounsaturated Fat: 1.22g | Sodium: 509.38mg | Potassium: 644.26mg | Fiber: 10.22g | Sugar: 19.14g | Vitamin A: 4684.49IU | Vitamin C: 19.7mg | Calcium: 170.66mg | Iron: 4.29mg