Street corn meets street tacos.
Prep time: 20 minutes
Cook time: 10 minutes
Ready in: 30 minutes
Serves: 8
INGREDIENTS
- 1 Tex-Mex Pulled Jackfruit 10 oz. package
- ¼ c almonds
- ½ tsp lemon juice
- 1 lime, quartered
- 2 cobs sweet corn, cooked (or 1 15oz canned sweet corn)
- 3 Tablespoon plant-based sour cream
- 3 Tablespoon plant-based mayonnaise
- 1 Tablespoon vegetable oil
- Smoked paprika
- Chili powder
- Salt
- Freshly chopped cilantro
- 8 corn tortillas
DIRECTIONS
- In a food processor, combine almonds and lemon juice. Season with salt. Pulse until almonds are fine & crumbly consistency (like cotija cheese).
- Prepare Tex-Mex Pulled Jackfruit as instructed on package.
- While jackfruit cooks, warm tortillas in a separate cast iron skillet or non-stick pan over medium high heat, flipping occasionally. Cut corn off the cob (or drain and heat if using canned corn). Combine sour cream and mayonnaise in a small bowl.
- To assemble, spread cream mix on tortilla. Add Tex-Mex Pulled Jackfruit, corn, crumbled almonds, paprika and chili powder to taste.
- Top with cilantro and serve with a lime wedge.