The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Speedy Smoky Jackfruit Lettuce Cups & Avo Salsa
These quick, fresh lettuce tacos are stuffed with smoky pulled jackfruit, black beans and tomatoes. Topped with creamy avocado salsa, crunchy sunflower seeds, zippy lime and fresh coriander. Friday night dinner, sorted.
Ready in 20
2/3 daily fibre
4 of 5 a day
Serving size
Ingredients
- 1 unwaxed lime
- 10g sunflower seeds
- 1 handful of fresh coriander
- 1 little gem lettuce
- 200g smoky jackfruit (Celery, Mustard) (Jackfruit, tomato paste, onion, arrowroot starch, coconut sugar, garlic, mustard powder, chilli, celery, cumin, coconut vinegar, sunflower oil, sea salt)
- 2 spring onion
- 1 avocado
- 230g black beans (Rehydrated black beans, water, salt.)
- 110g baby tomatoes
- 2 tbsp Mexican spice mix (Oregano, Smoked Paprika, Coriander, Cumin)
Nutritional Information
Calories: 617
Protein: 15g
Carbs: 64g
Fat: 38g
Ingredients
- 1 unwaxed lime (use half)
- 1 little gem lettuce (use half)
- 230g black beans (use half) (Rehydrated black beans, water, salt.)
- 10g sunflower seeds (use half)
- 1 avocado (use half)
- 110g baby tomatoes (use half)
- 2 spring onion
- 2 tbsp Mexican spice mix (use half) (Oregano, Smoked Paprika, Coriander, Cumin)
- 200g smoky jackfruit (Celery, Mustard) (Jackfruit, tomato paste, onion, arrowroot starch, coconut sugar, garlic, mustard powder, chilli, celery, cumin, coconut vinegar, sunflower oil, sea salt)
- 1 handful of fresh coriander (use half)
Nutritional Information
Calories: 722
Protein: 17g
Carbs: 90g
Fat: 38g
Speedy Smoky Jackfruit Lettuce Cups & Avo Salsa
These quick, fresh lettuce tacos are stuffed with smoky pulled jackfruit, black beans and tomatoes. Topped with creamy avocado salsa, crunchy sunflower seeds, zippy lime and fresh coriander. Friday night dinner, sorted.
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Cooking Instructions
- Thinly slice the spring onions. Drain and rinse the beans.
- Heat a medium frying pan with 1 tbsp oil on medium heat (we used HexClad 30cm Hybrid Pan). Once hot, add half the spring onion and cook for 1 min. Add the Mexican spice mix, beans, jackfruit and a splash of cold water. Cook for 7-8 mins, until piping hot.
- Make the avo salsa; finely chop the coriander. Halve the lime. Dice the avocado into 2cm cubes and place in a bowl. Add the remaining spring onion, juice from the lime (to taste), coriander and 2 tsp olive oil. Season to taste with salt and pepper. Trim the lettuce and carefully separate the leaves.
- Halve the tomatoes. Stir the tomatoes into the jackfruit and cook for 2 mins. Add a splash of water, if necessary.
- Spoon the jackfruit and beans into the lettuce leaves. Top with the avocado salsa and the sunflower seeds.
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