Put a little coconut oil in a frying pan on a medium - high heat. Once hot, add the jerk seasoning and minced garlic and fry for 1 minute, stirring frequently.
Drain and rinse the jackfruit. Then transfer to the frying pan with the vegetable stock, maple syrup, soya sauce and ketchup. Stir to combine and leave to simmer for 15 minutes.
Meanwhile, prepare the toppings by slicing the red onion thinly, opening the can of pineapple or dicing a fresh pineapple, mashing the avocado, and finely slicing the red chilli.
Remove the frying pan from the heat and use a potato masher to mash the jackfruit so it becomes juicy and stringy.
Place a clean frying pan on a high heat and toast the tortilla for a minute or 2 on each side. Then transfer to a serving plate.
Build the tacos by spreading a couple of tablespoons of jackfruit in the middle of the tortilla, then sprinkle some slices of red onion, cubes of pineapple, a few spoonfuls of mashed avocado and a drizzle of yoghurt.
Finish with a sprinkling of sliced red chilli, coriander leaves and a drizzle of lime juice.
