Small dice onion. Mince or grate garlic. Remove jackfruit from can then strain and cut into 1/2" pieces that resemble pulled pork. Place jackfruit on paper towels or a clean towel to pat dry! This will help make the carnitas crispy, set aside and let air dry.
Make the tortillas: In a large bowl add masa harina, a large pinch of salt and 1.5 cups of hot water. Mix using your hands until dough is uniform. If it feels a little dry, continue to add water 1/4 cup at a time until the dough is moist and play-dough like. Break dough into ping pong size balls.
Take two 8x8 squares of plastic (cut open a ziplock bag or parchment paper). Place one ball of masa in between the layers of plastic. Using your hands or a rolling pin, gently press into a circle. Turn the disc a few times for even thickness!
Heat 1 tsp. oil on your sauté pan over low heat. Spread the oil using a paper towel or brush to coat the pan. Peel off the top plastic and flip the tortilla right into a pan to fry. Remove the bottom plastic. Cook for 2-3 min until the tortilla has little brown specks, then flip and cook on the other side! Remove from pan and wrap in a clean kitchen towel to keep warm. Repeat steps 3 and 4 until dough is gone.
When tortillas are done, heat 1 tbsp oil over medium-high heat. Add half the onion and cook 3-4 min until softened. Add jackfruit, garlic, taco seasoning and soy and mix. Sauté for 6-7 min until jackfruit caramelizes and deepens in color. Remove from heat.
Assemble the tacos! Cut avocado and lime into wedges. Divide carnitas into tortillas. Top with avocado, cilantro, remaining onion, and lime. Enjoy!