Drain and rinse your jackfruit very well and use your hands to pull apart the chunks to resemble shredded chicken. Use all the pieces, even the slightly harder core bits, no need to toss any of that out.
Add the oil (if using) to a pan and over medium high heat, sauté the jackfruit until lightly browned, approx. 8-10 minutes.
Then add the veggie slices and ALL the seasoning and sauté an additional 2-3 minutes until the peppers are tender crisp. Do not over cook. Remove from the heat and serve with tortillas and toppings of choice.
Notes
Make sure to use young green jackfruit canned in water or brine. Do not sub for fresh jackfruit, dried jackfruit that comes packaged and seasoned, or canned jackfruit in syrup.Do not overcook the veggies, you want them tender crisp for the best texture.Serve the jackfruit fajitas unassembled and let everyone make their own. The tortillas will get soggy if assembled too far in advance.Store leftovers in separate containers (don't store assembled fajitas or they'll get soggy) in your fridge for 3-4 days.