Green Tomato and Corn Tacos

Due to the fact that I was still in possession of an abundance of green tomatoes after Friday’s little Crispy Fried Green Tomatoes snack, I decided I needed to broaden my green tomato horizons so that my husband and I don’t overload on fried food. I mean I love it, but I can only take so much in a short time. One thing however that we never seem to get tired of is tacos. Over the past several months my husband and I have become addicted to tacos, and this recipe is one that I am definitely going to add to our taco repertoire.

I have found that the key to making great tacos as opposed to just good tacos is the tortilla.  It is important to make sure that you use a high quality corn tortilla as your taco vehicle.  Whether you buy or make that tortilla is up to you, but trust me when I say that the tortilla matters.

This taco filling is cold and would also make a great pico de gallo salsa. However, if you plan to use it in a taco the key is for the tortilla to be warm. One option is to wrap your tortillas up in foil and place them in a 300 degree oven for 10 minutes to warm, but Gabi at Honest Fare offers and excellent addition to her recipe for these tacos.  Gabi uses two tortillas for each taco and makes what is effectively a cheese quesadilla out of them and then uses this as the taco shell.  Yum!

These tacos are great simply topped with homemade guacamole, a little diced fresh tomato and sour cream, but would also be excellent as part of a fish taco.  If you wish to add this type of protein, try some tilapia fillets.  Simply sprinkle the fillets with salt and a bit of cayenne pepper and pan fry them in a Tablespoon of olive oil over medium high heat for 3 to 5 minutes a side.

Green Tomato and Corn Tacos

Adapted from Honest Fare
Green Tomato and Corn Salsa:
2 medium green tomatoes, diced
2 ears of corn, blanched and kernels removed
1/2 a red onion, finely chopped
3 Tablespoons cilantro, chopped
1 large clove garlic, finely chopped
1 jalapeño, chopped
Juice of 1/2 a lime
3 Tablespoons rice vinegar
1 1/2 teaspoons agave syrup
1/3 teaspoon sea salt
Freshly ground black pepper to taste
Corn Quesadilla Taco Shells:
8 corn tortillas
3/4 cup cheddar cheese, grated
1 Tablespoon olive oil
  1. Place all the salsa ingredients in a medium bowl and mix until fully combined, then set aside so that the flavors can meld.
  2. In a medium skillet, heat olive oil over medium high heat until oil shimmers.
  3. Place 1/8 cup cheese between two corn tortillas and cook until cheese melts and tortilla starts to crisp, about 3 minutes per side.  Repeat for the remaining tortillas.
  4. Top the warm tortillas with the green tomato and corn salsa, homemade guacamole, diced ripe tomato, sour cream and serve.

Makes 2 servings.


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