Place ingredients in high powered blender.

Blend on High until you reach smooth consistency - about 3-5 minutes.

Taste and add additional salt, lime juice, or garlic - as desired.

If you want the consistency a little thinner - add additional almond milk 2 tablespoon at a time.

Try and dry out the jackfruit as much a possible.  Squeeze out liquid with hands or place in a cheesecloth and squeeze. You want the jackfruit dry, so it will crisp up nicely in the pan.

Bring a large cast iron skillet to a medium-high heat. Add vegan butter and let melt.

Add garlic and sauté until it becomes fragrant, about 1-2 minutes. Add in onion and sauté for 3-5 minutes.

Add jackfruit to the hot skillet and use a spatula to break apart. Sauté for 3-5 minutes, stirring to combine with the onion mixture.

Mix in the lemon pepper, garlic powder, paprika, salt, and pepper.

Let cook, moving around fairly constantly, as the jackfruit continues to cook and heat through.

Optional: place under broiler for 3-4 minutes to crisp up the jackfruit further.

Serve jackfruit filling on grain-free tortillas or street taco tortillas and top with fresh cilantro, red onion and the Creamy Poblano Sauce.