In a saucepan over medium-high heat, add the jackfruit, water, tamari, cumin, paprika, tahini, maple syrup and vinegar. Stir until well combined and use a wooden spatula to break up and shred the jackfruit. Cook for 15 minutes or until the jackfruit is soft and the sauce has thickened. Stir in the hemp seeds and set aside.
Meanwhile, heat corn tortillas according to package instructions.
Top the tortillas with spinach, jackfruit filling and red onion. Fold into tacos and enjoy immediately!
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