2, 20-ounce cans jackfruit, drained and rinsed 1 red onion, diced 4 cloves garlic, minced 1 tablespoon cumin 1/2 tsp chili powder 1 tablespoon smoked paprika 1 tablespoon oregano 1 chipotle in adobo sauce, finely chopped 4 tsp adobo sauce 3 tablespoon tomato paste 3 tablespoons soy sauce 2 tablespoons ACV 1 tablespoon lime juice 3/4 cup vegetable broth or 1/2 veg broth and 1/4 pineapple juice 1/2 crushed pineapple Salt to taste

Shred the jackfruit using your fingers using a glove, or a knife so that it looks similar to pulled pork consistency.*
Add shredded jackfruit, onion, garlic, cumin, chili powder, smoked paprika, oregano, chipotle pepper, tomato paste, soy sauce and vegetable broth to the Instant Pot and stir to combine.
Secure lid onto Instant Pot. Close the steam vent (should be on sealing). Set to high pressure for 8 minutes. Allow natural pressure release for 10-15 minutes.
After 10-15 minutes, use quick release valve to release steam.
Once pressure is released, open lid and stir jackfruit. Season with salt, to taste.
For the tacos:

Assemble tacos by evenly distributing jackfruit carnitas, avocado, corn, lime, and cilantro among corn tortillas. Serve immediately.