Rinse the jackfruit thoroughly. Cut off the center "core" of the jackfruit, which has a harder texture, and separate it from the rest of the fruit. Then cut into smaller pieces. Stretch the rest of the jackfruit, which seems to be more stringy, with your hands or a fork into small chopped pieces. Grind the jackfruit into small grated / chopped pieces. Rinse the jackfruit again in a fine mesh strainer, strain and dry thoroughly.
Heat a large skillet over medium-high heat. When the water boils, add any oil, onions and garlic (optional). Saute for 4-5 minutes, until the onions are golden brown and tender.
Add jackfruit, salt, paprika, cumin, chili powder, coconut sugar, chipotle peppers and their adobo sauce, coconut aminos, water, and lime juice (optional). Stir to coat and reduce heat to low-medium. Cover and cook for about 10 minutes, stirring occasionally.
Taste and adjust flavors as needed, adding more paprika or cumin for smokiness, chili powder for heat, chipotle pepper or adobo sauce for spice, coconut sugar or maple syrup for sweetness, coconut aminos for saltiness / depth of flavor, or lime for acidity.
Turn up heat to medium-high and cook for 3-5 minutes more.
Preheat the oven to 425 F and brush a baking sheet with avocado oil. Set aside.
Then, warm the tortillas by wrapping them in a damp kitchen or paper towel and placing them in the microwave for ~ 30-60 seconds. This will ensure they are nice and pliable to prevent splitting.
Fill the tortillas one at a time, using ~2 heaping tablespoons of the jackfruit mixture. They hold their shape best if you place the filling closer to one side and in a narrow pile (see photo). Roll gently but tightly into taquitos and place them seam side down on the prepared baking sheet. Repeat until all the filling is used.
Spray or brush the taquitos generously with avocado oil (or another neutral oil) and bake for 15-20 minutes, or until crispy and uniformly golden brown. Watch carefully near the end to avoid burning. The undersides get more browned than the tops.
Serve warm on their own or with refried beans, guacamole, vegan sour cream, and/or salsa verde. Leftovers will keep stored in the freezer up to 1 month.
Let cool completely, then transfer to a freezer-safe container. Reheat by covering with a lid or paper towel and microwaving for 1-2 minutes, or until heated through to the center.
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