Saute onion and garlic with olive oil in a skillet over medium heat until content starts to brown on the edges.
While the onions cook, rinse and drain the jackfruit. Cut the core off of the jackfruit chunks. Using two forks, shred the jackfruit meat, removing the seed pods.
Add the shredded jackfruit and all the spices to the pan with the vegetable broth or water. You want enough liquid so that the spices are evenly distributed throughout the jackfruit and so it can simmer without burning but not so much that it turns into soup. Simmer for about 10-15 minutes.
Heat the corn tortillas over an open flame of a gas stove, or wrap them in a slightly dampened paper towel and heat in the microwave for 10 seconds.

1 tablespoon olive oil
1 white onion
2 cloves garlic
2 cans of jackfruit
1 tablespoon ground cumin
1 tablespoon chili powder
1/2 tablespoon paprika
1/8 teaspoon red pepper
1 teaspoon salt
1/4 vegetable broth or water
8 small corn tortilla
cashew queso cheese
guacamole
vegan chili or black beans
salsa