Step 1

Drain and rinse the canned jackfruit. Use two forks to shred the jackfruit or pulse it in a food processor. There's no need to discard any core or seeds, as they’re both edible. Use a knife to chop the core into smaller pieces if needed, if they don’t shred.

Step 2

Thinly slice the onion and mince the garlic.

Step 3

Heat the oil in a large skillet over medium-high heat.

Step 4

Once hot, add the onion, cooking it for 2-3 minutes, then add the garlic, cooking for 1 minute - stirring often.

Step 5

Add the jackfruit and remaining filling ingredients, stir, reduce the heat to a simmer and leave it to cook for about 5 minutes, or until the jackfruit has slightly softened, and the liquid has reduced by half.If you'd left any larger jackfruit pieces, they should now be soft enough to mash into smaller pieces.

Step 6

While the jackfruit cooks, prepare your chosen toppings - rinse and chop the cilantro and lime (into wedges), prepare the avocado, slice the jalapeno, etc.

Step 7

Gently heat the tortillas. You can do this for 20-30 seconds per side in a dry skillet, hold them (with tongs) over an open flame for a few seconds per side until lightly charred, or make a stack of them to wrap in foil and heat in the oven at 350ºF/175ºC for 10-15 minutes.

Step 8

To assemble the pulled jackfruit tacos, divide the jackfruit mixture between the tortillas and then top them with all your favorite toppings. Enjoy!

Step 9

Make ahead: You can prepare and store the cooked jackfruit 3 days in advance in an airtight container in the fridge.Store: Once assembled, enjoy the juicy jackfruit tacos quickly before they become soggy. Store leftover jackfruit in an airtight container for 3-4 days. Freeze: You can freeze the cooked jackfruit mixture in a freezer-safe Ziplock bag/container for 3 months. Thaw it in the refrigerator overnight before reheating it in a skillet or microwave, adding a little broth or water if it seems a little dry. For crispier jackfruit carnitas, reheat it in the oven.