Drain the jackfruit tins and set aside. If you prefer eating your jackfruit without the core, cut away the harder pointy end of the jackfruit pieces - I leave mine on so I get more jackfruit to eat!
Heat up the oil in a medium pan and sauté the red onion until it becomes clear and lightly brown (10 - 15 minutes). Then add the garlic and fry for another 2 - 3 minutes.
Mix in the cumin, paprika, coriander, cinnamon, cloves and chilli powder and fry for another minute. Then mix in the tomato paste and the BBQ sauce.
In a separate bowl, mix together the jackfruit, soy sauce, liquid smoke and apple cider vinegar until the jackfruit is evenly covered with all of the ingredients.
Add the jackfruit mixture to the pan, season with pepper and simmer for another 15 minutes. While it is simmering, use two forks to separate most of the strands of the jackfruit.
After 15 minutes, remove the pan from the heat and allow the jackfruit to cool before assembling your tacos.
Mix together the diced tomatoes and white onion. Season with lime juice, salt and pepper and set aside.
Once the jackfruit has cooled, spoon it into the prepared tacos (I use soft tortilla wraps, put them over my oven's wire tray in a taco shape and bake for 5 minutes on 180°C or 350 F). Add your lettuce, prepared salsa, avocado and other toppings and enjoy!