Vegan BBQ Jackfruit Lettuce Tacos (Printable Version)

Tender jackfruit in smoky BBQ sauce served in crisp lettuce cups with creamy slaw and fresh cilantro.

# Ingredient List:

→ For the BBQ Jackfruit

01 - 2 cans (14 oz each) young green jackfruit in brine, drained and rinsed
02 - 2 tablespoons olive oil
03 - 1 small red onion, finely diced
04 - 3 garlic cloves, minced
05 - 1 cup vegan BBQ sauce, gluten-free
06 - 1 teaspoon smoked paprika
07 - 1/2 teaspoon ground cumin
08 - Salt and pepper to taste

→ For the Creamy Slaw

09 - 2 cups shredded green cabbage
10 - 1 cup shredded purple cabbage
11 - 1 medium carrot, julienned
12 - 1/4 cup thinly sliced green onions
13 - 1/4 cup vegan mayonnaise
14 - 1 tablespoon apple cider vinegar
15 - 1 teaspoon maple syrup
16 - Salt and pepper to taste

→ For Serving

17 - 8 large butter lettuce leaves or romaine hearts
18 - Fresh cilantro leaves for garnish
19 - Lime wedges

# Directions:

01 - In a large bowl, combine green and purple cabbage, carrot, and green onions. In a small bowl, whisk together vegan mayonnaise, apple cider vinegar, maple syrup, salt, and pepper. Pour dressing over vegetables and toss until well coated. Refrigerate until ready to use.
02 - Use your hands or forks to shred jackfruit pieces, removing any hard core or seeds.
03 - In a large skillet, heat olive oil over medium heat. Add red onion and sauté for 3 to 4 minutes until softened. Add garlic and cook for 1 minute more.
04 - Add shredded jackfruit, smoked paprika, cumin, salt, and pepper. Cook for 2 minutes, stirring to coat jackfruit in spices.
05 - Stir in BBQ sauce, reduce heat to low, and simmer uncovered for 10 to 12 minutes, stirring occasionally, until jackfruit is tender and sauce is thickened. Taste and adjust seasoning as needed.
06 - Place a generous spoonful of BBQ jackfruit into each lettuce leaf. Top with creamy slaw. Garnish with fresh cilantro and serve with lime wedges.

# Expert Advice:

01 -
  • The jackfruit actually mimics pulled pork better than you'd expect, with a tender texture that soaks up the smoky BBQ perfectly.
  • It comes together in 40 minutes flat, making it ideal for weeknight dinners when you want something that tastes like you labored over it.
  • The creamy slaw is bright and tangy enough to keep things fresh, not heavy, so you can eat two or three without feeling weighed down.
02 -
  • Don't skip rinsing the jackfruit—the brine it comes in can make everything salty and bitter if you're not careful.
  • The slaw genuinely tastes better if it sits for at least 10 minutes, so make it first and let it hang out in the fridge while you cook the jackfruit.
  • If your BBQ sauce is too thin, let it simmer a few minutes longer to reduce and thicken—a thick, clingy sauce makes all the difference in flavor and texture.
03 -
  • Warm your lettuce leaves briefly under hot water or over steam before assembling—they become pliable and less likely to crack, plus they'll soften just enough to hug the fillings.
  • Don't oversaturate the jackfruit with BBQ sauce while it's cooking or it becomes mushy; add it gradually and let it reduce so the sauce clings rather than drowns.
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