Save I discovered jackfruit tacos by accident at a food truck during a sweltering summer afternoon, and what struck me wasn't just how satisfying they tasted—it was how the tender, smoky filling mimicked pulled meat so convincingly that even skeptical friends asked for the recipe. There's something magical about finding a dish that feels indulgent and plant-based at the same time, and these lettuce cups with their creamy slaw have become my go-to when I want something that feels like comfort food but leaves me feeling energized. The first time I made them at home, my kitchen filled with this gorgeous smoky aroma that had everyone gathering in the doorway before dinner was even close to ready.
I'll never forget cooking these for my brother's birthday party when he went vegan, expecting to make something modest on the side. Instead, I watched meat-eaters and plant-based friends alike fight over the last tacos, and that's when I realized this recipe had somehow bridged a gap I didn't even know existed. My sister asked for the recipe before dessert was served, and now she makes them whenever she wants to impress people without making a big announcement about what they're eating.
Ingredients
- Young green jackfruit in brine (2 cans, 400 g each): This is the foundation—look for cans labeled "young green jackfruit in brine" rather than the sweet jackfruit, and always rinse it thoroughly to remove any tinny flavor that can linger.
- Olive oil (2 tbsp): Keeps everything from sticking and adds a subtle richness that complements the smoky spices beautifully.
- Red onion and garlic: These build the flavor base and add aromatic depth that makes the jackfruit taste more like something slow-cooked and intentional.
- Vegan BBQ sauce (1 cup): Choose a brand you actually love because this is the main seasoning—I prefer ones with a bit of heat and visible spice notes rather than purely sweet versions.
- Smoked paprika and cumin (1 tsp and 1/2 tsp): These spices are what make people ask if there's actual meat in the filling, so don't skip them or reduce them.
- Green and purple cabbage (3 cups combined): The color contrast matters visually, and mixing them gives you different textures—purple cabbage has a slightly sweeter, crunchier bite.
- Carrot and green onions: These add freshness and a sharp, bright note that cuts through the richness of the creamy dressing.
- Vegan mayonnaise and apple cider vinegar: Together they create a tangy, creamy balance that ties everything together without feeling heavy.
- Butter lettuce or romaine leaves: Use whatever feels freshest at your market—butter lettuce is more delicate and folds better, but romaine hearts hold up beautifully if you're serving family-style.
- Fresh cilantro and lime wedges: These finish everything with brightness and let people customize their own level of zing.
Instructions
- Make the slaw first and let it chill:
- Shred your cabbage and carrot directly into a bowl, then whisk together the mayo, vinegar, and maple syrup in a separate small bowl. The maple syrup might feel like an odd addition, but it balances the vinegar's sharpness in a way plain sweetness never could. Pour the dressing over the vegetables, toss gently, and set it in the fridge while you handle the jackfruit—the vegetables will soften slightly and absorb all those tangy flavors.
- Shred the jackfruit with patience:
- Drain and rinse your canned jackfruit, then use your hands or two forks to pull it apart into tender, pulled-meat-like strands, discarding any tough cores or pale seeds. This takes maybe five minutes and feels oddly meditative.
- Build your flavor base gently:
- Heat olive oil in a large skillet over medium heat, then add diced red onion and let it soften for a few minutes until it's translucent and slightly sweet. Add minced garlic and cook just until fragrant—you want to release its aroma without letting it brown and turn bitter.
- Toast the spices briefly:
- Add your smoked paprika and cumin to the onion and garlic, stirring for about 30 seconds so the spices bloom and release their oils. This step is easy to skip, but don't—it's the difference between flat seasoning and something that tastes intentional.
- Combine jackfruit with seasonings and sauce:
- Toss in your shredded jackfruit and coat it thoroughly with the spiced onion mixture, then pour in your BBQ sauce. Lower the heat to a gentle simmer and let it cook uncovered for 10 to 12 minutes, stirring every few minutes, until the sauce thickens and the jackfruit becomes completely tender. Taste it near the end and adjust salt and pepper—BBQ sauces vary wildly in saltiness.
- Assemble with intention:
- Lay out your lettuce leaves and fill each one with a generous spoonful of warm jackfruit, then top with a small handful of the creamy slaw. The warm and cool contrast is part of what makes this work, so don't let the jackfruit sit too long before assembling.
- Finish with freshness:
- Scatter cilantro over each taco and serve alongside lime wedges so people can squeeze them to taste. The acid brightens everything and pulls all the flavors into sharp focus.
Save These tacos became the dish I make when I want to cook for people without making a statement about it—there's no preamble, no explanation of "vegan this" or "plant-based that," just delicious food that happens to be both. Watching someone's face light up when they realize it's not meat is a small quiet victory that never gets old.
Variations That Work Beautifully
I've played with this recipe enough times to know where it's flexible and where it matters. Oyster mushrooms shredded finely create an earthier, less sweet version that some people prefer, though the texture is slightly different—less pulled-meat-like and more mushroomy, which isn't a bad thing, just a different direction. Hearts of palm is another interesting swap that gives you a more delicate, almost seafood-like texture, though you'll want to add a bit more BBQ sauce since it's drier than jackfruit.
Make It Your Own
The beauty of this recipe is how it invites customization without losing its identity. I've made versions with pickled red onions layered in instead of fresh, added avocado slices for richness, used different BBQ sauce styles from vinegary to spicy to molasses-forward, and even experimented with different lettuces depending on what looked good at the market. The core magic—tender jackfruit, smoky spices, creamy slaw, fresh herbs—stays the same while everything else becomes an extension of your mood or what you have on hand.
Storage and Make-Ahead Tips
The jackfruit filling actually tastes better the next day when the flavors meld, so you can make it up to three days ahead and reheat it gently in a skillet or microwave before assembling. The slaw keeps for two days refrigerated before the lettuce starts releasing water, so make that the morning of if you're planning ahead. The lettuce leaves themselves should be assembled just before eating so they stay crisp and don't get soggy.
- Store the jackfruit filling in an airtight container and reheat over medium heat with a splash of water if it's too thick.
- Assemble tacos right before serving to keep the lettuce crisp and everything at the right temperature contrast.
- The slaw is actually better after a few hours, so feel free to make it well ahead and let it sit in the fridge.
Save These tacos have become the recipe I turn to when I want something that feels like celebration without fuss, and somehow they've made plant-based cooking feel less like a restriction and more like an adventure. Make them once and they'll become part of your regular rotation.
Recipe Guide
- → What type of jackfruit is best for this dish?
Use young green jackfruit in brine for the best texture and flavor, as it shreds easily and absorbs the smoky BBQ sauce well.
- → Can I add extra smokiness to the jackfruit?
Yes, adding a dash of liquid smoke during cooking enhances the smoky depth of the jackfruit filling.
- → Is it possible to substitute jackfruit with another ingredient?
Shredded oyster mushrooms make a great alternative, providing a similar texture and absorbing flavors nicely.
- → How do I make the slaw creamy without dairy?
The slaw uses vegan mayonnaise combined with apple cider vinegar and maple syrup to achieve a creamy and tangy dressing without dairy.
- → What type of lettuce works best for these tacos?
Large butter lettuce leaves or romaine hearts are ideal as they are sturdy enough to hold the filling while providing a fresh crunch.
- → Can this dish be made gluten-free?
Yes, ensure the BBQ sauce used is gluten-free and all other ingredients are checked for gluten content.