1. Drain, rinse, and pat the jackfruit dry. Chop off the center “core” portion of the fruit and discard. Place the jackfruit in a mixing bowl and sprinkle the sugar, taco seasoning, and salt over the top. Toss to coat and set aside.  

2. Heat a large skillet over medium heat. Once hot, add the coconut oil and swirl to coat the pan. Add the seasoned jackfruit and cook for about 5 minutes, stirring every minute or so, breaking it apart into smaller shredded pieces. Add barbeque sauce. Stir and reduce heat to low-medium and cook, covered, for about 20 minutes, up to 30 minutes, stirring occasionally.

3. While the jackfruit cooks make the slaw. Add half of the avocado cubes to a mixing bowl and mash with a fork. Add the remaining ingredients and toss to combine.

4. For the last 2-3 minutes of cooking, increase the heat under the jackfruit to get a little extra color, then remove from heat.

5. On the bottom half of each bun add a scoop of avocado slaw, the jackfruit, and top with cashews. Serve with extra barbeque sauce. Note: Leftover jackfruit will keep in the refrigerator for 2-3 days.