Smoky-sweet Jamaican jerk–spiced jackfruit delivers a meaty, spicy bite, cooled by a juicy mango–avocado salsa and tucked into warm corn tortillas. Bright citrus, herbs, and chile heat make every taco vibrant and fresh.
Make the mango-avocado salsa: In a medium bowl, gently combine mango, avocado, red onion, cucumber, orange juice, lime juice, and cilantro; season to taste with sea salt.
Make the jerk seasoning: In a small bowl, mix together onion powder, paprika, black pepper, dried thyme, allspice, cumin, cayenne, cinnamon, and nutmeg.
Prepare the jackfruit: Drain and lightly rinse canned jackfruit; remove any thick cores and pull apart with fingers to resemble shredded meat.
Heat the oil in a large pot over medium heat.
Add sliced scallions and cook until browned, 1 to 2 minutes.
Stir in garlic, grated ginger, and minced chile pepper; cook 1 minute, stirring frequently.
Add all of the jerk seasoning; stir to coat and cook about 30 seconds until very fragrant.
Add shredded jackfruit, coconut sugar (or agave), tomato paste, tamari, and lime juice; stir well to combine.
Pour in 1/2 cup water, stir, cover, and cook 20 minutes, stirring occasionally.
Warm or char the corn tortillas.
Assemble tacos: Fill tortillas with jerk jackfruit and top with mango-avocado salsa; serve immediately.