In sieve, thoroughly rinse and drain jackfruit, then sort, cutting and removing hard stem portions. Finely chop tough stem pieces and shred softer, stringy pieces, removing and discarding any seeds. Thoroughly rinse again and drain well. Place in kitchen cloth and wring out as much moisture as possible. You should have approximately 2 to 2 1/4 cups. It will look like shredded chicken or pork.

In large skillet, heat coconut oil over medium heat. Add onion and garlic and sauté until onion is soft and slightly golden, about 5 minutes. Add splash of water if beginning to stick. Add jackfruit, jalapeno, dried seasonings, tomato paste, and water. Stir until coated. Bring to gentle boil. Cover and reduce heat to medium-low. Simmer for 20 minutes for flavors to blend. Stir in coconut or maple syrup and lemon or lime juice. Set aside.

For sweet pea purée, in small skillet, melt coconut oil. Add shallot and garlic and sauté just until soft, about 5 minutes. Transfer to mini blender along with peas and vegetable stock. Whirl until very smooth and creamy.

To serve, place a spoonful of pea purée in bottom of tortilla. Add finely shredded red cabbage and a spoonful of jackfruit. Garnish with red pepper and cilantro, if using. Serve with lime wedges.