Jerk Jackfruit Tacos - cooking recipe

Ingredients

2 (20 ounce) cans of young green jackfruit in brine (do not use jackfruit in syrup for this)
2 small red bell peppers, chopped
1 cup yellow onion, chopped
3 green onions, white parts, chopped
3 garlic cloves, chopped (I forgot to add this in the video, and it was just as fantastic without)
1 habanero pepper (1/2 if you like it less spicy)
2 teaspoons ginger, minced
3 tablespoons lime juice
1 tablespoon apple cider vinegar
6 tablespoons shoyu
2 2 teaspoons Agave or 2 teaspoons coconut nectar
1 teaspoon ground allspice
1 pinch nutmeg
1 tablespoon fresh thyme (I only had Italian seasoning the last time I made this, and it was perfect)
1 tablespoon black pepper
1 1/2 cups vegetable stock
8 corn tortillas, warmed before serving
Mango Guacamole
2 ripe avocados, cubed
1 1/2 cups ripe mangoes, cubed
1/4 cup red onion, diced
1/2 cup cilantro, chopped
2 limes, juice of
1/2 teaspoon sea salt

Preparation

Drain the jackfruit in a colander.
In a wide bowl, use a fork to pull the fibers apart. The jackfruit should have a texture reminiscent of pulled chicken.
Place the jackfruit and chopped red pepper in a large pot or skillet with a lid, and set aside.
Place the sauce ingredients (onion to bouillon) in a blender, and blend until it has become a smooth liquid.
Pour the sauce over the jackfruit, and stir to coat.
Place the pot on the stove, and bring contents to a simmer. Reduce heat to medium-low, cover the pot, and cook for 30 minutes.
While the jerk jackfruit is cooking, make your mango guacamole.
Place the guacamole ingredients in a mortar and pestle (or bowl and fork) and mash until your desired texture is reached. I like mine with some chunks in it. Set aside.
Serve the jerk jackfruit inside of warmed corn tortillas and topped with mango guacamole.