Drain the jackfruit and add it to a zip-lock bag or shallow dish.

Then, add the lime juice, orange juice, soy sauce, agave, hot sauce, and taco seasoning.

Make sure the marinade is coating the jackfruit well and marinate for about 2 hours or overnight in the fridge.

Heat the refined coconut oil in a large high-walled non-stick skillet on medium heat.

When hot, add the minced onions and garlic.

Add a pinch of salt and cook for 3-5 minutes or until the onions are translucent.

Add the jackfruit along with the marinade. Cover and bring to a simmer.

Once simmering, turn the heat to medium low and continue to cook (covered) for another 10 minutes.

Remove the pot from heat and use tongs or a slotted spoon to transfer the jackfruit pieces from the pot to a large mixing bowl (leave the marinade in the pot for now).

Now, it’s time to shred the jackfruit using a potato masher and/or two forks. I like to use a combination of both!

Shred the jackfruit until it takes on the texture of a pulled pork.

Add the shredded jackfruit back to the non-stick skillet with the marinade and sitr to make sure everything is well-coated.

Turn the heat to medium-low and cook for another 10 minutes, covered.

Then, remove the cover, turn the heat to high, and cook for another 5-10, stopping to stir the jackfruit around every 2-3 minutes (and not more often). The timing on this last step may depend on what kind of cooking surface you’re using. It’s ready when it has a nice char in places!

While you're cooking the jackfruit, make the avocado lime sauce by adding all the ingredients to a small food processor and blending until smooth and creamy.

Taste and adjust salt and pepper as desired.

Cover and refrigerate until ready to use!