Jackfruit Lettuce Cup Tacos with Lime Slaw

Ingredients

• 🥫Jackfruit (young canned), drained and rinsed400 g
• 🫒Oil2 tbsp
• 🧅Yellow Onion, small, finely sliced1
• 🧄Garlic, minced3 clove
• 🥫Tomato Paste2 tbsp
• 🌶️Smoked Paprika2 tsp
• 🧂Cumin (ground)1 tsp
• 🌶️Chili Powder1 tsp
• 🥫Crushed Tomatoes150 g
• 🍋Lime, zest and juice2
• 🥬Cabbage (green), thinly shredded200 g
• 🥕Carrot, coarsely grated1
• 🥑Avocado, sliced1
• 🌿Cilantro, leaves and tender stems10 g
• 🥬Iceberg Lettuce, leaves separated1 head
• 💧Water4 tbsp
• 🧂Kosher Saltto taste
• 🧂Black Pepper (ground)to taste

Contains Garlic, Onion. AI-generated, checked against common allergens; always check labels.

Method

1. 1

   Shred the jackfruit

   Drain and rinse the Jackfruit, then squeeze it between your hands and pull it into thin strands on a chopping board, discarding any hard core pieces as you go. The strands should look ragged and fibrous, not chunky, so they can catch the sauce later; if they feel slippery, pat them dry with a clean towel before you move on.

   5 min
2. 2

   Slice the onion

   Peel the Yellow Onion, cut it in half through the root, and slice it into fine half-moons on the chopping board so it softens evenly in the skillet. Keep the cuts thin and even; you want translucent edges later, not crunchy wedges that stay sharp and dominate the filling.

   4 min
3. 3

   Mince the garlic

   Peel the Garlic Cloves and mince them finely on the chopping board until they are almost a paste. Small pieces will melt into the sauce and smell sweet in the skillet; if you see large chunks, chop again so they do not burn in hot oil.

   3 min
4. 4

   Build the slaw

   In a mixing bowl, toss the Cabbage, Carrot, and half the Lime juice with a pinch of the Kosher Salt and Black Pepper so the vegetables start to soften and glisten. Use your hands or tongs to lift and fold everything for about a minute until the cabbage looks slightly glossy and the carrot is evenly threaded through it; if the bowl looks dry, add a splash more Lime juice.

   4 min
5. 5

   Prepare the lettuce

   Separate the Iceberg Lettuce leaves and trim away any tough white ribs so each cup will bend without cracking. Pat the leaves dry and stack them on a plate; they should feel cold, crisp, and ready to hold filling without collapsing, and if any leaf tears, set it aside for the bottom of the platter.

   4 min
6. 6

   Soften the onion

   Set a large skillet over medium heat with the Oil and let it shimmer before adding the sliced Yellow Onion in an even layer. Stir occasionally for about 5 minutes until the slices turn translucent and start to smell sweet at the edges; if they stick, lower the heat slightly and keep them moving so they do not catch.

   5 min
7. 7

   Brown the jackfruit

   Add the shredded Jackfruit to the same skillet and press it into the hot surface with the wooden spoon so as much of it as possible makes direct contact. Cook over medium-high heat for about 6 minutes, stirring only occasionally, until the strands pick up a few browned edges and sound a little drier and more active in the skillet; if the bottom starts to darken too fast, splash in a spoonful of Water.

   6 min
8. 8

   Toast the spices

   Push the jackfruit to the sides of the skillet, add the minced Garlic to the centre with the Tomato Paste, Smoked Paprika, Cumin, and Chili Powder, and stir them through the hot fat until they darken slightly. Give it about 1 minute until the paste turns brick red and the garlic smells fragrant rather than sharp; if the garlic threatens to brown too quickly, drag the skillet off the heat for a moment and stir faster.

   1 min
9. 9

   Simmer the filling

   Pour in the Crushed Tomatoes and the remaining Lime juice, then stir in the Water and a pinch of Kosher Salt and Black Pepper to loosen the mixture. Let it bubble gently over medium heat for about 7 minutes, stirring now and then, until the sauce turns thick and glossy and clings to the jackfruit instead of pooling at the bottom; if it dries too soon, add another splash of Water and keep simmering.

   7 min
10. 10

    Fill the lettuce cups

    Lay out the Iceberg Lettuce leaves and spoon the hot jackfruit filling into each cup, then top it with the slaw, sliced Avocado, and torn Cilantro. Build them just before serving so the lettuce stays crisp; the finished cups should look full and tidy, with the slaw peeking over the edges and the avocado sitting in clean green slices rather than collapsing into the filling.

    4 min
11. 11

    Serve immediately

    Bring the lettuce cups to the table straight away and serve any extra slaw alongside so everyone can add more crunch as they eat. The jackfruit should be warm, the lettuce cold, and the whole plate should smell bright with lime and herbs; if the filling has sat too long, give it a quick stir before serving so the sauce stays glossy.

    1 min

Nutrition per serving