Begin by draining the canned jackfruit.
Shred the jackfruit using a food processor. Pulse only a few times. You want a "shredded meat" texture. Don't over pulse or it will be mushy.
Heat 2 tbsp of olive oil in a pan over medium heat. Add the garlic and onion. Saute until the onion has softened, about 5 minutes.
Add the tomato paste to the pan and saute for about a minute.
Add the shredded jackfruit to the pan. Then, add all of the spices and mix to combine.
Drain and rinse the black beans and add to the pan.
Pour the vegetable broth. Allow the mixture to come to a simmer. Then, reduce heat to low. Cook until the liquid has reduced.
Prepare the toppings (avocados, tomatoes, lettuce). Warm the taco shells using either a toaster oven or skillet.
To serve, scoop some of the jackfruit mixture into the taco shells, add your preferred toppings, and drizzle some BBQ sauce on top.