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Soak the canned jackfruits for 15 minutes and rinse them once or twice to remove excess salt. If you are using fresh jackfruits then you will have to boil the cut jackfruit for atleast 10 minutes or until they are tender.
Use a fork or knife and shred the jacfruits into large strands , this gives a texture that is very similar to chicken.
Chop the Onions into large juliennes, resembling the shredded jackfruit in size. This will help the onions in blending in.
Add 2 Tbsp to the pan and cook the jackfruit chunks for 2 to three minutes and dry out the excess moisture. For some extra dryness sear the Jackfruits. On the same pan , slide the jackfruits to one side
Add 1 Tbsp oil to the same pan on the empty side of the pan containing the jackfruits and fry the onions in it.
Sweat the onions for 2 minutes and after that mix it along with jackfruits. Do not brown the onions but cook them just until they begin to soften.
Add all the spices along with tomato paste , dijon mustard and add about 2 Tbsp of water to mix the ingredients evenly.
Cook for about 5 minutes and the jackfruit tacos filling is ready to be enjoyed with fresh home made tortillas