Drain the cans of jackfruit. In a large saucepan, add 1 tbsp olive oil. Add in the jackfruit and cook on medium-high heat.
Dice one small white onion and add into the saucepan. Cook until jackfruit softens.
Once jackfruit is soft enough, shred with a fork. Then add in the barbecue sauce, onion powder, garlic powder, and taco seasoning.
Heat up 8-10 small corn tortilla shells in the sauce pan with a little bit of oil. Cook till just crisy enough.
Add jackfruit to the tacos. Top with sliced tomatoes, green onions, avocado, and jalapeno peppers and serve.