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If there’s one thing I love, it’s giving classic dishes a plant-based makeover that still feels every bit as delicious, bold, and satisfying – and today’s recipe is no exception. We’re taking a little trip to the streets of Mexico City (minus the plane ticket) with these vegan Jackfruit Tacos Al Pastor.
Think juicy, spiced jackfruit coated in a smoky, tangy guajillo chile marinade, tucked into warm corn tortillas and finished with all the good stuff – pineapple, fresh coriander, crunchy onion and a squeeze of lime. They’re vibrant, messy (in the best way), and packed with so much flavour that even the biggest taco traditionalists will be coming back for seconds.
Whether you’re planning your next taco night or just craving something a little extra, these are about to become a new favourite.
What is Tacos Al Pastor?
Tacos al pastor are one of Mexico’s most beloved street foods – and for good reason. Traditionally, they’re made with pork that’s been marinated in a rich, smoky blend of dried chilies, spices, and pineapple, then slow-cooked on a vertical spit (like shawarma) until it’s juicy and caramelised.
The dish actually has Lebanese roots – early Lebanese immigrants brought the idea of spit-roasted meat to Mexico, and local cooks gave it a Mexican twist using native ingredients like guajillo chilies and pineapple. The result? Sweet, savoury, smoky, slightly spicy perfection, usually piled into soft corn tortillas and finished with fresh onion, coriander, and a good squeeze of lime.
In today’s recipe, we’re keeping all those bold, irresistible flavours but swapping the pork for tender young jackfruit – making it 100% vegan without losing any of that classic al pastor magic.
Ingredients you will need
- Young green jackfruit in brine (NOT syrup), drained, rinsed, and shredded
- Dried guajillo chiles, seeds removed
- Garlic cloves
- Apple cider vinegar (or white vinegar)
- Adobo sauce (from a can of chipotle peppers) or 1 chipotle pepper
- Achiote paste
- Maple syrup or coconut sugar
- Smoked paprika
- Ground cumin
- Dried oregano (Mexican oregano if you can find it)
- Ground cinnamon
- Ground coriander
- Salt, to taste
- Orange juice or pineapple juice (freshly squeezed if possible)
- Olive oil (plus more for cooking)
- Vegetable broth or water
For Serving:
- Small corn tortillas, warmed
- Fresh pineapple, diced small
- White onion or red onion, finely diced or pickled
- Fresh coriander (cilantro) leaves
- Lime wedges
- Optional: sliced avocado, jalapeño slices, extra salsa
What’s the best way to shred jackfruit?
After you drain and rinse your canned jackfruit, you’ll notice it naturally pulls apart with your hands or a fork. Shred it up a bit before cooking, and it’ll break down even more as it simmers in the sauce. Don’t worry if some pieces stay chunky – that gives the filling a nice “meaty” texture!
Is it essential to char the pineapple?
No, it’s not essential to char the pineapple for your tacos recipe – but it does make a big difference in flavour and texture.
- Enhances sweetness: Caramelises the natural sugars.
- Adds smoky depth: Balances the pineapple’s acidity and sweetness.
- Improves texture: Slightly firms and intensifies the fruit for better taco structure.
What if I can’t find guajillo chilies?
Guajillo chilies are traditional for that smoky, slightly fruity flavour – but if you can’t find them, you can swap in dried ancho chilies or even a bit of chipotle powder in a pinch. The flavour won’t be exactly the same, but it’ll still be delicious. If using chipotle powder, start small (about 1/2 teaspoon) and adjust to taste.
Can I use fresh jackfruit instead of canned?
Technically yes, but fresh jackfruit (when it’s ripe) is sweet and not what you want for this recipe. You need young green jackfruit – the unripe kind that has a neutral flavour and shreds like pulled meat. Canned young jackfruit in brine or water is the easiest and most reliable way to go. (Just avoid jackfruit packed in syrup – it’s a no from me)
How spicy are these tacos?
These Vegan Jackfruit Tacos Al Pastor is not crazy hot – more smoky and rich with a gentle warmth. Guajillo chilies are mild, and the touch of sweetness from the pineapple balances everything out beautifully. If you love spice, you can totally dial it up with some extra chipotle or serve with sliced jalapeños!
Can I make these tacos ahead of time?
Yes, and honestly, they get even better! The jackfruit soaks up the flavours as it sits, making it even juicier and more delicious the next day. I recommend making the jackfruit al pastor filling ahead, storing it in an airtight container in the fridge, and then just reheating it in a pan when you’re ready to serve. Warm your tortillas fresh, and you’re golden.
More recipes you might like
Indian Spiced Cauliflower Tacos
Zesty Guacamole
Mexican Rice and Bean Salad
Mexican Sweet Potato Boats
Tray Baked Jackfruit and Bean Nachos
Vegan Jackfruit Tacos Al Pastor
8
30
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These Vegan Jackfruit Tacos Al Pastor are smoky, juicy, and bursting with vibrant Mexican flavour, thanks to a guajillo chile marinade and sweet pineapple. They’re the perfect plant-based twist on the classic street food, and guaranteed to be the star of your next taco night!
Ingredients
- For the Jackfruit
2 cans Young Jackfruit in Water or Brine
1 tbsp Avocado Oil
- For the Al Pastor Marinade
2 Dried Guajillo Chilies, stemmed and deseeded
1 Small Chipotle Pepper in Adobo (optional, for extra smoky heat)
1 tbsp Achiote Paste
2 tbsp Apple Cider Vinegar
2 tbsp Orange or Pineapple Juice
2 tbsp Soy Sauce or Tamari
1 tbsp Maple Syrup or Coconut Sugar
2 Garlic Cloves
1/2 tsp Smoked Paprika
1/2 tsp Ground Coriander
1/2 tsp Ground Cumin
1/4 tsp Mexican Oregano (or regular oregano)
1/4 tsp Ground Cinnamon
1/2 tsp Salt, plus more to taste
1/2 cup Water or Broth
- For Serving
Corn Tortillas, warmed
1 White Onion or Red Onion, diced or pickled
1 cup Fresh Pineapple, diced and charred
Fresh coriander (cilantro)
Lime Wedges
Directions
- Heat a dry skillet over medium heat. Toast the guajillo chilies for about 30 seconds per side until fragrant (don’t burn!). Place toasted chilies in a bowl and cover with hot water. Let them soak for 10–15 minutes until softened.
- In a blender, add the soaked guajillo chilies (drained), chipotle (if using), achiote paste, vinegar, pineapple juice, soy sauce, maple syrup, garlic, smoked paprika, cumin, coriander, oregano, cinnamon, salt, and water. Blend until smooth. (Taste and adjust – you want it tangy, a little sweet, smoky, and flavourful!)
- Toss the shredded jackfruit in the sauce. Let it marinate for at least 30 minutes, or up to a few hours if you can.
- Heat oil in a large skillet over medium heat. Add the marinated jackfruit and cook for 10–15 minutes, stirring often, until it reduces, darkens, and starts getting crispy at the edges.
- In a seperate skillet or grill pan, add a drizzle of oil and char the fresh pineapple cubes for a few minutes.
- Fill warm tortillas with the juicy jackfruit al pastor. Top with diced onion, fresh coriander, the charred pineapple, and a big squeeze of lime.
Notes
- This recipe makes approximately 8 tacos, however, this all depends on how much you fill your tortillas. I would recommend this for serving size for 2-3 people.
