Barbecue Jackfruit Tacos

Ingredients

• 1/2 cup (80 g) red onion, thinly sliced
• 1/2 cup (45 g) red cabbage, thinly sliced
• 1/2 cup (120 mL) water
• 1/4 cup (60 mL) apple cider vinegar
• 1/4 cup (60 mL) maple syrup
• 3 ripe avocados (roughly 450 g), pitted and skins removed
• 1/4 cup (60 mL) lime juice
• 1/4 cup (60 mL) olive oil
• 3/4 teaspoon sea salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground coriander
• 1 tablespoon (15 mL) olive oil
• 1/2 cup (80 g) white or yellow onion, thinly sliced
• 1 1/2 cups (125 g) roughly chopped baby bella mushrooms
• 1 14-ounce can jackfruit in brine, drained, rinsed, and shredded
• 4 cloves (12 g) garlic, minced
• 3/4 cup (177 mL) vegan barbecue sauce
• 24 (2- to 2 1/2-inch) hard-shell mini taco shells
• Microgreens or edible flowers, for garnish