Vegan BBQ Jackfruit Tacos (Printable Version)

Smoky jackfruit paired with crisp lettuce cups and creamy slaw for a vibrant, plant-based handheld meal.

# Ingredient List:

→ 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
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 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 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 Tips:

01 -
  • The jackfruit becomes so tender and smoky that even meat-eaters won't miss a thing.
  • Everything comes together in under an hour, with most of that time being hands-off simmering.
  • You get restaurant-quality presentation without the pretension or complicated techniques.
02 -
  • Don't skip the simmering step—rushing it means the jackfruit stays firm and the sauce stays thin, when what you really want is tender, clingy, sauce-soaked goodness.
  • Check your BBQ sauce label for hidden animal products; some brands sneak in anchovies or other surprises, so vegan brands make all the difference.
03 -
  • Make the slaw an hour or two ahead—it actually tastes better after the flavors have time to marry, and you'll thank yourself when dinner time comes.
  • Keep your lettuce leaves in ice water for five minutes before serving so they stay crisp and pliable, which makes assembling much easier and more enjoyable.
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