Vegan BBQ Jackfruit Lettuce Tacos (Printable)

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

# What You’ll Need:

→ 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
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

# How To Make It:

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 the 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 the jackfruit in the spices.
05 - Stir in BBQ sauce, reduce heat to low, and simmer uncovered for 10 to 12 minutes, stirring occasionally, until the jackfruit is tender and sauce is thickened. Taste and adjust seasoning if 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 meat texture so convincingly that even non-vegans ask for seconds without realizing it's completely plant-based.
  • It comes together faster than you'd think, perfect for weeknight dinners when you want something that tastes like you spent way more time cooking.
  • The creamy slaw adds this cool, tangy contrast that makes every bite feel fresh and balanced, not heavy or one-note.
02 -
  • Don't skip rinsing the jackfruit—the brine can taste slightly metallic if you don't wash it thoroughly, and it'll make a huge difference in the final flavor.
  • If your slaw seems too wet after sitting in the fridge, drain some of the liquid before topping the tacos, otherwise your lettuce leaves will get soggy and fall apart.
  • The texture of the jackfruit depends on how long you simmer it; a shorter simmer keeps it firmer and more pulled-meat-like, while longer cooking makes it softer and more absorbed into the sauce.
03 -
  • Don't cook the jackfruit at too high a heat or it'll dry out instead of becoming tender; low and slow is the move even though you're only cooking it for about twelve minutes total.
  • Keep your lettuce leaves cold until the last second—a quick dip in ice water right before assembly makes them even crisper and less likely to wilt when you fill them.
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