Put the jalapeño chillies, ginger, garlic, lime zest and juice, coriander and soy sauce in a blender and blitz. Set aside.
Transfer the cabbage to a serving bowl. Add the fennel, coriander and 50ml dressing and mix thoroughly. Season to taste.
Preheat the oven to 180°C/fan 160°C/gas mark 4. Cook the jackfruit according to the instructions on the packet. After 25 minutes, take the jackfruit out of the oven, shred with two forks and return to the oven for another 5 minutes.
Cook the tortillas in a dry frying pan over a medium heat for 2 minutes until hot, then set aside and keep them warm. To serve, spoon cabbage and coleslaw on to each tortilla, followed by the jackfruit. Garnish with soya yogurt, hot sauce, lime wedges and coriander.