Vegan Tacos Al Pastor | Boursin Cheese

Vegan Tacos Al Pastor

with Boursin Plant-Based Garlic & Herbs

“After my travels to Mexico, it was clear how important the taco was as a national dish. This meat free alternative captures the flavour and smokiness of the Al Pastor. It’s a great way of using up that pineapple that looks past its best and any tired onions or garlic. The plant-based Boursin adds a little cool creaminess very much like the Mexican queso fresco.” –Kenny Tutt

View the Ingredients List
  • Level medium

  • Prep time 1 HOUR

  • Cook time 2 HOURS

  • Total time 3 HOURS


Your Turn To Create

For Vegan Tacos Al Pastor
  • Preheat your oven to 150°C fan/170°C non fan/gas mark 3
  • Place all of the marinade ingredients into a blender and blitz until smooth. Pour the mix over the jackfruit and the pineapple chunks in an ovenproof dish, cover with foil and pop it in the fridge for a minimum of 60 minutes to marinate and soak up all the flavour.
  • Once marinaded, keep the jackfruit and pineapple covered with tin foil and cook low and slow for 2 hours until the jackfruit is soft and pulls apart easily. Keep the mix warm whilst you prepare your other elements.
  • Heat your tortillas in a hot dry pan, until they puff up a little and have a little colour in places. Keep warm in a clean tea towel.
  • Serve up your Al Pastor jackfruit in the hot tortillas with a generous helping of Plant Based Boursin, sliced red onion, fresh chopped coriander, and some pickled jalapenos if you like a little extra heat.
  • Serves 4
  • 2 Tins of jackfruit, drained

  • 1 Small pineapple cut into chunks

  • For The Marinade:

  • 250ml Pineapple juice

  • 4 tsp Lime juice

  • 1 tbsp Chipotle paste

  • 1 Red chilli, deseeded and roughly chopped

  • 1 Small onion, roughly chopped

  • 4 Cloves garlic, roughly chopped

  • 1 tsp Salt

  • 1 tsp Dried oregano

  • 1 tsp Smoked paprika

  • 1/4 tsp Cinnamon

  • To Serve:

  • 130g Boursin Plant-Based Garlic & Herbs

  • 8-12 Corn or flour tortillas

  • 1 Finely sliced red onion

  • Handful chopped coriander

  • Pickled jalapenos (optional)