Drain the jackfruit and rinse under water to remove the salt. Cut the jackfruit pieces along the core. The fruit part will shred easily between your fingers. Shred and set this aside. Thinly slice the core and then roughly chop and add to the pile with the shredded fruit. (See photos above for further instruction.)
In a large skillet, over medium heat, add ¼ cup water, onion and garlic. Saute until softened and lightly golden brown, about 5-7 minutes. Add the chili powder, cumin and oregano and cook, stirring constantly until fragrant, about 30-60 seconds.
Add jackfruit to the pan and the additional ½ cup water. Bring to a boil, then cover and reduce to a simmer. Simmer for 5 minutes. Remove the lid and continue cooking until most of the water is evaporated. Taste for seasoning and add salt and additional spice as necessary. Your jackfruit is ready to eat!
Serve on chickpea flour tortillas with your favorite taco toppings. I like serving this jackfruit filling with mango salsa, shredded cabbage, cilantro, and brown rice.. Enjoy!
Notes
Nutrition facts are for the jackfruit only, and does not include tortillas or any additional toppings you may add to your tacos.