BBQ Jackfruit Tacos with Lime Cabbage Slaw

Why You’ll Love This Recipe

• All the smoky-sweet BBQ comfort, made plant-based with meaty, shredded jackfruit.
• Balanced textures: crisp limey slaw, tender saucy jackfruit, creamy avocado.
• Meal-prep friendly: pickled onions and BBQ sauce keep beautifully.
• Weeknight-easy with canned jackfruit, yet special enough for guests.

Grocery List

• Produce: 2 cans young green jackfruit, 1 red onion, 1 small green cabbage, 1 small purple cabbage, 1 carrot, 2 limes, 1 bunch cilantro, 2 scallions, 2 ripe avocados
• Dairy: None
• Pantry: Corn tortillas, tomato sauce, tomato paste, apple cider vinegar, molasses, brown sugar, Dijon mustard, vegan Worcestershire (or soy sauce), maple syrup (or honey), olive oil, chili powder, smoked paprika, ground cumin, garlic powder, onion powder, cayenne (optional), kosher salt, black pepper

Full Ingredients

Jackfruit “Pulled BBQ”

• 2 (20 oz/565 g) cans young green jackfruit in water or brine, drained, rinsed, tough core bits trimmed
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Tangy Homemade BBQ Sauce

• 1 cup (240 ml) tomato sauce
• 2 tbsp tomato paste
• 3 tbsp apple cider vinegar
• 2 tbsp molasses
• 2 tbsp light brown sugar
• 1 tbsp Dijon mustard
• 1 tbsp vegan Worcestershire sauce (or soy sauce)
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper (optional)
• 1/4 cup (60 ml) water
• 1/2 tsp kosher salt

Quick-Pickled Red Onions

• 1 medium red onion, very thinly sliced
• 1/2 cup (120 ml) hot water
• 1/2 cup (120 ml) apple cider vinegar
• 1 tbsp granulated sugar
• 1 tsp kosher salt

Lime-Cabbage Slaw

• 4 cups thinly shredded green cabbage
• 1 cup thinly shredded purple cabbage
• 1 small carrot, grated
• 1/4 cup chopped fresh cilantro
• 2 scallions, thinly sliced
• 2 tbsp fresh lime juice
• 1 tbsp apple cider vinegar
• 2 tbsp olive oil
• 1 tsp maple syrup (or honey)
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

For Serving

• 12 small corn tortillas
• 2 ripe avocados, sliced
• Lime wedges
• Extra BBQ sauce (as desired)

Step-by-Step Instructions

Step 1: Prep and shred the jackfruit

Heat the oven to 375°F (190°C). Line a large rimmed baking sheet with parchment for easy cleanup. Drain and rinse the jackfruit. Trim any tough triangular core pieces and remove large seeds if present (they’re edible but can be firm). Use your fingers or two forks to pull the jackfruit into shreds, mimicking pulled pork.

Toss shredded jackfruit with olive oil, smoked paprika, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Spread in an even layer on the prepared baking sheet.

Step 2: Roast the jackfruit

Roast for 25 minutes, stirring once halfway through, until the jackfruit dries slightly and edges begin to brown. This step concentrates flavor and helps it absorb the sauce later.

Step 3: Quick-pickle the red onion

While the jackfruit roasts, place the sliced onion in a heatproof jar or bowl. In a measuring cup, whisk hot water, apple cider vinegar, sugar, and salt until dissolved. Pour over the onion to fully submerge. Let sit at room temperature at least 15 minutes (longer is fine). The onions will turn vividly pink and pleasantly tangy.

Step 4: Make the tangy BBQ sauce

In a small saucepan, whisk together tomato sauce, tomato paste, apple cider vinegar, molasses, brown sugar, Dijon, vegan Worcestershire (or soy sauce), smoked paprika, garlic powder, onion powder, cayenne (if using), water, and salt. Bring to a gentle simmer over medium heat and cook 5–8 minutes, stirring occasionally, until glossy and slightly thickened.

Step 5: Sauce and caramelize the jackfruit

Transfer roasted jackfruit to a bowl and toss with 3/4 cup of the BBQ sauce (reserve the rest for serving). Return to the baking sheet and spread out. Roast another 15 minutes, then switch to broil on high for 2–3 minutes until the tips caramelize and char slightly. Watch closely to avoid burning.

Step 6: Mix the lime-cabbage slaw

In a large bowl, whisk lime juice, apple cider vinegar, olive oil, maple syrup, salt, and pepper. Add green cabbage, purple cabbage, carrot, cilantro, and scallions. Toss until evenly coated. Taste and adjust seasoning with extra lime or salt as needed.

Step 7: Warm tortillas and assemble

Warm corn tortillas in a dry skillet over medium heat for 30–45 seconds per side, or directly over a low gas flame for a few seconds until pliable and lightly charred. Keep warm wrapped in a clean towel. To assemble, layer saucy jackfruit into each tortilla, top with a handful of slaw, a few curls of pickled red onion, and avocado slices. Drizzle with extra BBQ sauce and serve with lime wedges.

Pro Tips

• Drain thoroughly: Squeezing excess liquid from the jackfruit with a clean towel helps it crisp and absorb more sauce.
• Don’t overcrowd the pan: A single layer encourages browning rather than steaming.
• Broil for the win: A brief broil creates the irresistible smoky, caramelized edges that mimic pulled pork.
• Dress slaw just before serving: This keeps the cabbage crisp and lively.
• Warm tortillas properly: Heat makes tortillas supple and prevents tearing when you load them up.

Variations

• Chipotle Heat: Add 1–2 minced chipotles in adobo to the BBQ sauce for a smoky, spicy kick.
• Pineapple BBQ: Stir 1/2 cup finely diced fresh pineapple into the sauced jackfruit for a sweet-tart tropical twist.
• Carolina-Style Tang: Increase apple cider vinegar to 1/4 cup and reduce brown sugar to 1 tbsp for a sharper, mustard-forward profile (add 1 extra tsp Dijon).

Storage & Make-Ahead

Cooked BBQ jackfruit keeps 4 days in the refrigerator or up to 2 months frozen. Reheat in a skillet over medium heat with a splash of water or extra BBQ sauce, 5–7 minutes, or in a 350°F (175°C) oven for 8–10 minutes. Quick-pickled onions keep 2 weeks chilled. BBQ sauce will keep 1 week refrigerated. For best slaw texture, store the vegetables and dressing separately up to 2 days; toss just before serving. Warm tortillas just before eating.

Nutrition (per serving)

Approximate values for 1 serving (3 tacos): 490 calories; 8 g protein; 68 g carbohydrates; 19 g fat; 10 g fiber; 990 mg sodium.