From My Bowl

1 Mince the Garlic Cloves, Slice the Bell Pepper into 1/2" strips, and use a Mandolin to finely slice the Red Onion lengthwise. Set 1/2 cup of the Raw Onion aside to use as a garnish for the tacos. 
2 Open the Canned Young Jackfruit and drain, but do not rinse. Use your fingers to pull apart or "shred" the meat substitute.
3 Add a splash of water, the remaining Red Onion, and Red Pepper to a large pot. Cover and cook over medium heat for about 5 minutes, until softened.
4 While the Onion and Pepper are cooking, Puree half of the flesh from the Mango in a blender or food processor. You want about 1/4 cup of puree for this recipe. Chop the remaining Mango flesh into small cubes, and reserve as a garnish for the tacos. 
5 Uncover the Peppers and Onions and add in the minced Garlic and Curry Powder. Let cook for 1-2 minutes, adding a splash of water if things start to stick to the bottom of the pot. 
6 Add the shredded Jackfruit, Coconut Milk, and Mango Puree to the pot. Cover and let simmer for 15 minutes, then remove the lid and let simmer for an additional 5 minutes to allow the mixture to thicken more. Heat up your corn tortillas at this point, if desired.
7 Remove the Jackfruit Curry from the heat, then assemble the tacos. Add a generous scoop of Jackfruit to each Corn Tortilla, then top with the reserved Red Onion, Mango Pieces, and Cilantro.
8 Store any leftovers in the fridge in an airtight container for up to 5 days.