SERVINGS: 8 Tacos
1 package Smoked Pulled Jackfruit from The Jackfruit Company
¼ c almonds
½ tsp lemon juice
1 lime, quartered
2 cobs sweet corn, cooked (or 1 15oz canned sweet corn)
3 T plant-based sour cream
3 T plant-based mayonnaise
1 T olive oil
Freshly chopped cilantro
8 corn tortillas
In a food processor, combine almonds and lemon juice. Season with salt. Pulse until almonds are a fine, crumbly consistency (similar to cotija cheese).
Heat olive oil in a non-stick pan over medium heat. Add Smoked Pulled Jackfruit, stirring occasionally and breaking apart larger pieces until it begins to crisp and caramelize.
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 Smoked Pulled Jackfruit, corn, crumbled almonds, paprika and chili powder to taste. Top with cilantro and serve with a lime wedge.