First, open the canned jackfruit and pour the jackfruit into a fine mesh strainer. Rinse and drain it very well.
In a large pan over medium heat, saute the diced onions in vegetable broth for 5-8 minutes or until soft. Add the minced garlic, tomato paste, adobo sauce, Worcestershire sauce, smoked paprika, chili powder, cumin, black pepper, and sea salt. Stir and let the mixture cook for 1-2 minutes.
Add the rinsed and drained jackfruit, lime juice, and water to the pan, stir to combine. Cover the pan and let it cook for 25-30 minutes or until the jackfruit is tender, stirring occasionally. While the jackfruit is cooking, prep the taco toppings.
Use a wooden spoon or potato masher to lightly mash and break up the chunks of jackfruit. The jackfruit chunks should shred easily. Mix the jackfruit with the rest of the sauce. If there is any liquid left in the pan, let it cook a little bit longer with the lid off until the liquid has been absorbed.
Build your tacos with lettuce, jackfruit, tomatoes, avocado, vegan sour cream, hot sauce, and green onions!