Vegan Jackfruit Lettuce Tacos (Print)

Smoky jackfruit with creamy slaw in crisp lettuce cups for a fresh, flavorful plant-based meal.

# Components:

→ 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
06 - 1 teaspoon smoked paprika
07 - 1/2 teaspoon ground cumin
08 - Salt and pepper to taste

→ 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 shredded green cabbage, purple cabbage, julienned carrot, and sliced 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 evenly coated. Refrigerate until ready to serve.
02 - Using your hands or two forks, shred the drained jackfruit pieces into tender strands, removing any hard cores or seeds.
03 - Heat olive oil in a large skillet over medium heat. Add diced red onion and sauté for 3 to 4 minutes until softened and translucent. Add minced garlic and cook for 1 minute more until fragrant.
04 - Add shredded jackfruit, smoked paprika, ground cumin, salt, and pepper to the skillet. Cook for 2 minutes while stirring constantly to evenly coat the jackfruit with spices.
05 - Stir in the vegan BBQ sauce and reduce heat to low. Simmer uncovered for 10 to 12 minutes, stirring occasionally, until jackfruit becomes tender and sauce thickens. Adjust seasoning to taste.
06 - Place a generous spoonful of BBQ jackfruit into each lettuce leaf. Top with creamy slaw and garnish with fresh cilantro. Serve with lime wedges on the side.

# Expert Advice:

01 -
  • The jackfruit shreds into something so tender and sauce-hungry it genuinely tastes like slow-cooked meat, but it's completely plant-based and ready in under an hour.
  • Lettuce cups mean no carb-heavy tortillas, so you get that satisfying taco experience with a fresher, lighter finish.
  • The creamy slaw is tangy and cool against the warm, smoky jackfruit—that contrast is what makes each bite feel special.
02 -
  • Don't skip rinsing the jackfruit thoroughly—the brine it comes in can be overly salty and will throw off your entire dish if you're not careful.
  • The jackfruit needs to simmer long enough for the sauce to thicken noticeably; if you rush this step, you'll end up with a sloppy, sauce-heavy filling that slides out of the lettuce.
03 -
  • Don't let the jackfruit cook at a rolling boil or it'll fall apart into mush; a gentle simmer keeps the strands intact and tender.
  • Taste the BBQ sauce as you go and adjust seasonings—vegan brands vary widely in saltiness and smokiness, so you might need to add a pinch more paprika or a splash of vinegar depending on which one you use.
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