Heat the olive oil in a medium skillet. Once oil is shimmering, add the onions and garlic and cook until translucent, 3-5 minutes. Add the jackfruit, season with salt and pepper, and cook for a few minutes to warm up the jackfruit and combine with the onions and garlic. Add the vegetable broth, stir, and let cook until jackfruit is soft enough to "pull." If the jackfruit is still hard and broth has evaporated, add more broth. Using two forks or a potato masher, pull the jackfruit until it's shredded. Once shredded, add the buffalo sauce and stir to combine. Add more buffalo sauce per your preference.

Meanwhile, drain and rinse the beans and heat up the corn (just stir in a hot pan with some water.) Shred the romaine lettuce and cube the avocado.

Heat your tortillas in a medium pan for a couple of minutes and then assemble your tacos, filling with shredded jackfruit, beans, corn, avocado, and romaine lettuce. Top with feta, if using.