On the area of Mexico that I grew up in, every morning (or every other morning) you would buy fresh corn tortillas for the family. We’d make a taco out of anything.

There is a macaroni salad (with lettuce, peas, carrots, etc.) served at weddings and special events people sometimes pair it with mole sauce and add it to a taco (tortilla) - the main dish is mole with chicken and rice and beans, but people in my region would not think of a Mac and cheese taco as too strange.

My mom also used to make a canned tuna mix (mayo, tomato, onion, lime, salt and pepper) that we would pair with a tortilla and it slaps. I’ve feed this to people from the US and they came back for a second and third taco.

We also would pair a rolled up tortilla with soups (chicken, beef, fish) and used it to push the veggies and meat into a spoon while taking a bite of the part that got souped up.

Corn goes surprisingly well with both sweet/savory (mole) and salty (meats, etc). I’ve never thought of pairing it with PB, but I can see how it might work. If you were referring to flour tortillas, those tend to have a slightly sweet profile, so it seems it could work.