Makes 10 tacos
In a large skillet, add olive oil and chopped onions.
Drain and rinse the jackfruit and then shred with a knife. Add to the skillet.
Chop the zucchini pieces the same size as the onion and add to pan. Let this mixture cook until the onions and zucchini are both caramelized.
Pour the water in to deglaze the bottom of the skillet. Add the salt, pepper, garlic powder, cumin and chili powder. Stir.
Add in half of the not-beef cube and adobo sauce. Continue to cook for 2 more minutes. Remove from heat and keep mixture warm while you prepare the crema and tortillas.
Add all crema ingredients to blender and blend until smooth.
In a clean skillet, add the tbsp of vegetable oil and fry the tortillas one at a time until golden on each side.
Fill each tortilla with the taco filling and then garnish with chipotle crema, onion and fresh cilantro.