Rinse, drain and pat jackfruit dry, then cup off the center core of each piece and discard. (See 5th picture in post to better illustrate removal of center core, the core is similar to the hard center of a pineapple.)

Place dried jackfruit in a medium bowl, add coconut sugar, smoked paprika, garlic powder, pepper, and crushed red pepper, stir until well combined. Use clean hands or two forks and pull apart some of the large pieces, similar to how you would shred cooked chicken.

Add coconut oil and seasoned jackfruit to pan and cook on medium-high heat for 4-5 minutes, or until jackfruit begins to color {brown}.

Add BBQ sauce of choice and reduce heat to medium, cook 10-15 minutes, or until jackfruit has a similar texture to cooked, shredded chicken, stirring occasionally.

While BBQ jackfruit is cooking, layer two plates with Food Should Taste Good tortilla chips {or chips of choice}, chop tomatoes and fresh herbs and slice avocados.

Once the BBQ jackfruit is ready, evenly divide between the two plates, putting directly on bed of chips, top with shredded cheese, tomatoes, avocados, and sour cream, then garnish with fresh herbs. Enjoy!