Make the pickled onions first: whisk the vinegar, warm water, sugar and salt until dissolved. Put the sliced red onion in a jar or bowl, pour the brine over it, and let it sit for at least 30 minutes while you cook.

Drain the jackfruit and rinse it well. Pat it dry with a clean towel. Slice off any very firm core pieces, pick out any large seeds, then shred the pieces with your fingers or two forks.

Heat 1 tablespoon of the oil in a large skillet (cast iron works best) over medium heat. Cook the onion for 4 to 5 minutes, until soft. Add the garlic, cumin, oregano, chili powder, smoked paprika and salt and stir for 30 seconds, until fragrant.

Add the shredded jackfruit and toss to coat in the spices. Pour in the orange juice, lime juice, broth and soy sauce. Cover and simmer over medium-low heat for 20 minutes, stirring occasionally. As it softens, press the pieces with a potato masher or fork to shred them further.

Uncover and cook for about 5 minutes more, until almost all of the liquid has evaporated.

Spread the jackfruit into an even layer and drizzle with the remaining tablespoon of oil. Let it cook undisturbed for 4 to 5 minutes, until browned and crispy on the bottom. Flip it in sections and crisp the other side for 3 to 4 minutes.

Warm the tortillas in a dry skillet or over a gas flame. Fill each with jackfruit carnitas and top with avocado, pickled onions, cilantro, salsa verde and cotija if using. Serve with lime wedges.