Rinse the canned jackfruit thoroughly and shred the pieces with a fork, removing any hard core segments.
Crumble the tempeh into small, pea-sized pieces to mimic the texture of ground meat.
Heat the olive oil in a non-stick skillet over medium heat and sauté the diced red onion until it becomes soft and translucent.
Add the shredded jackfruit and crumbled tempeh to the skillet, cooking for 5-7 minutes until the edges begin to brown and crisp.
Stir in the adobo sauce, garlic powder, and nutritional yeast, tossing well to ensure the protein is evenly coated and aromatic.
In a small blender or food processor, combine the silken tofu, avocado, lime juice, and sea salt, blending until the mixture is completely smooth and creamy.
Toast the corn tortillas in a dry pan for 30 seconds per side until warm and pliable.
Divide the jackfruit and tempeh mixture between the tortillas, top with a generous dollop of avocado crema, and garnish with fresh cilantro and black pepper.