Vegan BBQ Jackfruit Lettuce Tacos (Printable Version)

Smoky BBQ jackfruit in lettuce cups paired with a tangy creamy slaw for a fresh, plant-based twist.

# What You 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 (gluten-free if needed)
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 heart leaves
18 - Fresh cilantro leaves for garnish
19 - Lime wedges

# How To Make:

01 - In a large bowl, combine shredded green and 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 assembly.
02 - Using your hands or two forks, shred the drained jackfruit pieces into bite-sized strands, removing any hard core 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. Add minced garlic and cook for 1 minute more until fragrant.
04 - Add shredded jackfruit to the skillet along with smoked paprika, ground cumin, salt, and pepper. Cook for 2 minutes, stirring constantly to coat the jackfruit evenly with spices.
05 - Stir in BBQ sauce, reduce heat to low, and simmer uncovered for 10 to 12 minutes, stirring occasionally, until jackfruit becomes tender and sauce thickens. 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 leaves and serve with lime wedges on the side.

# Cooking Tips:

01 -
  • It comes together in under 45 minutes, perfect for a weeknight dinner that doesn't feel rushed.
  • The smoky jackfruit has real depth and texture that satisfies even if you're not usually drawn to vegan cooking.
  • Lettuce cups mean no guilt about carbs, just pure flavor and crunch in every bite.
02 -
  • Drain and rinse your jackfruit thoroughly or it'll taste overly briny and throw off the whole balance of flavors—I learned this the hard way and it made a difference immediately.
  • Make the slaw at least thirty minutes ahead so the vegetables have time to soften slightly and the dressing flavors meld together.
  • Butter lettuce leaves work better than romaine for this because they're more delicate and less likely to tear under the warm jackfruit.
03 -
  • Make a double batch of the slaw because everyone will eat more of it than they expect, and having extra leftover is never a problem.
  • If your vegan mayo is too thick, thin the dressing with a splash of plant-based milk so it coats the slaw evenly instead of clumping up.
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