Drain and rinse your jackfruit. Shred with your hands or a fork. You can also add to a food processor and pulse for an easier hands off process. Just make sure not to over process as it can turn to mush quickly. The seeds and core are edible as well so you can leave those in or take them out if you prefer.
Dice your onion and mince your garlic. Heat a skillet over medium heat and add your olive oil.
Once hot add your garlic and onion and cook until soft and fragrant for about 2-3 minutes.
Now add your jackfruit and stir to incorporate together with the onion and garlic mixture.
Add your shredded jackfruit and stir until well incorporated together. Next, add the rest of your ingredients. Add your chili powder, paprika, cumin, salt, pepper, tomato paste and water.
Stir until the jackfruit is evenly coated in the seasonings and everything is well incorporated together.
Allow the jackfruit to simmer on low heat for about 10 minutes. This will allow all the flavors to absorb and come together.
You will want the mixture to still be slightly wet not dry. If you need to add more water while simmering feel free to do so. I would recommend doing adding very small amounts at a time.
Serve on a warm tortilla with your favorite taco fixings.
Enjoy!