Method:

To prepare the jackfruit, drain the can into a colander. Using your fingers, break up the chunks to create rough fibrous pieces that look like shredded or pulled pork; discarding any large seeds as you go.

Heat the oil in a frying pan over a medium heat and sauté the onion for 5 minutes until translucent. Add the garlic and sauté for another minute.
Add the cumin, coriander and chipotle paste fry for a minute, adding a splash of water if they start to catch. Next add the ketchup, oregano and season with a little salt and pepper. Pour over 100ml of cold water and stir to create a paste before adding the jackfruit. Mix everything together, and as soon as the mixture starts to simmer cover with a tight fitting lid and reduce the heat to minimum. Cook for 5-8 minutes, stirring occasionally until the mixture has reduced and has a rich colour.
Check the seasoning, you can add extra chipotle paste if necessary.

Prepare your toppings.

When you’re ready to serve, warm the tortillas in a frying pan or microwave according to their instructions. Assemble the tacos with the spicy jackfruit, Mexicana and all your favourite toppings.