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+ servings

Meal Prep-Friendly Jackfruit Tacos With Elote

Prep Time 10 minutes
Cook Time 30 minutes
Servings 4


  • 1 TBSP olive oil
  • 20 oz canned jackfruit drained, rinsed, chopped small
  • salt and pepper to taste
  • 1/2 cup vegetable broth
  • 1 TBSP tomato paste
  • 1 TBSP taco seasoning see note for homemade blend
  • 1 lime for juice plus one for garnish
  • 4 ears corn shucked, sub 4 cups canned or frozen corn
  • salt and pepper to taste
  • 1/4 cup mayo sub crema or sour cream
  • 1/2 cup cotija cheese crumbled, sub queso fresco or hard cheese of choice
  • 1 tsp chili powder sub paprika
  • 1/2 cup cilantro chopped, garnish, optional
  • 1 cup lettuce chopped optional
  • 2 avocado for serving, optional
  • 8 small tortillas


  • Heat a large skillet over medium/high heat. Add the olive oil and let the pan get hot. Once the oil has heated, add the jackfruit and top with salt and pepper. Let it cook for 3-5 minutes, stirring occasionally with a wooden spatula.
  • Meanwhile, bring a large pot of water to boil.
  • Add the broth, tomato paste, taco seasoning to the skillet and stir everything together well, making sure to scrape the pan with the spatula to pull up all the jackfruit. Cook for 5-7 minutes, stirring occasionally, until the sauce has cooked down and most of the liquid has gone. While you are stirring, use the spatula to break the jackfruit into smaller pieces. Add half the lime juice and taste, adding extra salt and pepper as needed. Turn off the heat and set aside.
  • Once the water is boiling, add a tablespoon of salt to the water followed by the ears of corn. Cover and boil for 5 minutes. After the 5 minutes, the corn should be brighter in color and slightly tender. Carefully drain the water and remove the corn from the pot and set aside.
  • Assemble the Mexican street corn: If you want to enjoy your corn on the cob, brush or spread 1 tbsp of mayo across the corn, followed by the crumbled cheese, slightly pressing it into the corn. Finally, top with the chili powder, cilantro, and a little lime juice. This is best eaten right after assembly. If you want to prep the corn in a container instead, carefully carve the corn off the cob and add to your desired container. Follow with 1 tbsp mayo, about 2 tbsps crumbled cheese, 1 tsp lime juice, and 1/4 tsp chili powder. Stir everything together and top with cilantro and more crumbled cheese if desired. In air-tight containers this will be good in the fridge for up to 3 days.
  • Assemble the tacos: The tacos will be best when assembled right before eating. Reheat the jackfruit on the stove or in a microwave. Carefully heat your tortillas on the stove directly over the flame for about 30 seconds on each side and flip using tongs for a nice char. You could also heat them in the microwave for 15-30 seconds instead! Top each tortilla with about 2 tablespoons of the jackfruit, chopped lettuce, some of the avocado, a squeeze of lime, and 1 tbsp of the cotija cheese. You could also enjoy the prepared corn as a topping on your tacos, up to you! Enjoy!