Cut the jackfruit into thin slices. I don’t discard the core or seeds because they are edible and I don’t want to waste food. Set aside.

Heat the oil in a skillet and cook the garlic and onion over medium-high heat until soft and they start to brown (about 5 minutes), stirring occasionally.

Add the jackfruit and all the remaining taco ingredients (except the tortillas and the toppings), stir, and cook over medium-high heat for about 5 minutes or until most of the liquid is absorbed. Stir occasionally.

Smash the jackfruit using a potato masher until you get a shredded texture. If you don’t have a potato masher you can use a fork or even a stand mixer. 

Heat the tortillas according to package directions. 

To assemble the tacos, just grab a tortilla and add some jackfruit first, then the avocado slices, corn kernels, chopped onion, fresh cilantro, and finally some lime or lemon juice to taste. Repeat this process with all the remaining tortillas.

Serve them with toppings like vegan sour cream or add some vegan protein like chopped tempeh, seitan, or tempeh bacon. 

Best when fresh, you can keep all the ingredients in the fridge separately. The jackfruit mixture lasts 4-5 days in the fridge or 1 month in the freezer if you keep it in an airtight container.