Drain and rinse 2 cans of jackfruit then chop it up into smaller pieces until it has the texture of shredded chicken.
Place the shredded jackfruit in a bowl and sprinkle it with 3 tbsp tamari, 2 tbsp olive oil, 1 tbsp taco seasoning, 1/2 tsp cumin, and 1/4 tsp garlic powder. Stir well and set aside for about 15 minutes while you prep the other ingredients. (You can also refrigerate the marinated jackfruit for up to 3 days in the fridge before cooking.)
Make pickled onions, garlic cilantro sauce, cilantro lime crema, sriracha mayo, or any other taco toppings that you wish to use.
Heat the corn tortillas (or use hard shell tacos)
(optional) With a gas stove set the heat to medium. Using tongs, take one end of the tortilla and place it directly over the flame on a clean burner. Allow the tortilla to lay over the flame for about 1 minute, then flip over on the other side for one more minute until it starts to brown around the edges. Keep the tortillas warm by placing them in a tortilla warmer or in some kitchen towels until you are ready to use them.
Sauté the jackfruit
Heat a large skillet over medium heat, add a tablespoon of cooking oil, and the marinated jackfruit. Stir frequently and cook for 10 minutes until heated through and slightly browned with some crispy edges.
Assemble the tacos (or set up a taco bar)
Fill the taco shells with about 1/4 cup of the sauteed jackfruit, then add Mexican pickled onions, cilantro lime crema, fresh cilantro, chipotle mayo, and a squeeze of fresh lime juice. Or add your choice of favorite taco toppings (see below).
Notes
Be sure to rinse the brine off the jackfruit. It has a sour taste.
Marinate the jackfruit overnight in the fridge to give it the most flavor.