1. Separate the jackfruit strands from the fruit. If using ripe jackfruit, use only the strands.
2. In a saucepan, heat some oil over medium heat and stir-fry the jackfruit strands until slightly golden. Set aside.
3. In the same saucepan, heat more oil. Add onions and garlic; stir-fry until the onions are golden.
4. Add peppers and cook, stirring frequently.
5. Add paprika, cumin, and taco seasoning; cook for 30 seconds.
6. Add the jackfruit strands and stir to combine.
7. Add water, cover, and cook on medium-low heat for 15 minutes, or until the strands are softened. Remove from heat and let cool to warm.

To assemble the tacos

1. Heat a few teaspoons of oil in a saucepan and heat the tortilla for a few seconds per side until heated through. The oil will make them soft.
2. Place 2 spoonfuls of jackfruit mixture in the center of the tortilla.
3. Add a tablespoon of corn salsa, a few dollops of sour cream, and fresh cilantro.
4. Squeeze fresh lemon juice and roll up to form a wrap. Serve immediately.