Place the dry soy curls in a bowl and cover with warm water for 10 minutes to rehydrate, then drain and squeeze out all excess moisture.
Rinse the canned jackfruit under cold water, pat dry with a towel, and use two forks to shred the pieces into a pulled-meat texture.
Heat the avocado oil in a large non-stick skillet over medium-high heat.
Add the rehydrated soy curls and shredded jackfruit to the skillet, sautéing for 5-7 minutes until the edges become golden and slightly crisp.
Sprinkle in the chili powder, garlic powder, onion powder, sea salt, and black pepper, tossing well to coat the proteins evenly.
Stir in the nutritional yeast and a small splash of water, cooking for another 2 minutes until a savory, slightly thick coating forms.
Prepare the crema by mashing the avocado with lime juice and 1 tablespoon of water in a small bowl until completely smooth.
Warm the corn tortillas in a dry pan over medium heat for 30 seconds per side until pliable.
Assemble the tacos by filling the tortillas with the jackfruit and soy curl mixture, drizzling with avocado crema, and garnishing with fresh cilantro.