Rinse, drain and pat the Young Green Jackfruit in Water (1 can) dry, then cut off the center core of each piece and discard.
In a bowl, mix dried jackfruit, Coconut Sugar (1 tablespoon), Smoked Paprika (1/2 teaspoon), Garlic Powder (1/2 teaspoon), Freshly Ground Black Pepper (1/2 teaspoon), and Crushed Red Pepper Flakes (1/4 teaspoon) until well combined. Use clean hands or forks to pull apart bigger pieces.
Add Coconut Oil (1/2 tablespoon) and seasoned jackfruit to pan and cook on medium-heat for 4-5 minutes, or until jackfruit begins to color.
Add Barbecue Sauce (1/2 cup) and reduce heat to medium. Cook for 10-15 minutes.
Once the jackfruit is ready, evenly divide it between two plates on the bed of Tortilla Chips (to taste). Top with Shredded Mexican Cheese Blend (1/2 cup), Tomato (1/2 cup), Avocado (1/2) and Sour Cream (to taste) then garnish with Fresh Herbs (to taste).