Jackfruit Elote Tacos

Street corn meets street 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

Smoked paprika

Chili powder


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.