Recently Bobby and I did a road trip through the coastal southern U.S. heading down to the Louisiana coast and ending up on St. George Island, Florida. As always we ate only at local restaurants and as expected, Bobby always found the best of the best. One day for lunch we stopped at a little place in Pascagoula, Mississippi, called Jack’s by the Tracks(now closed) – “a Southern-Sushi-Juke-Joint-Fish-Taqueria-Neighborhood-Pub-Deli”. After pursuing the diverse menu, we both settled in on the tacos. Bobby got the Shrimp Tacos and I went for the Veggie Taco with bacon. 🙂 The veggie tacos were fried green tomato tacos that were superb! Right then and there I knew I would have to give them a try at home. And luckily…
Because we had such a long fall this year, there were still lots of tomatoes on the plants when we got home Thanksgiving week. Most of them were the small unripened green zebra heirlooms, that were green, tart, and firm – perfect for fried green tomato tacos. In creating my own version of fried green tomato tacos, I used Jack’s as a guide, but made some major changes in an effort to simplify while maintaining the many layers of flavor and texture. Jack’s tacos consisted of “sauteed peppers, onions & tomatoes w/ corn-jalapeno relish, mixed greens and house-made remoulade.” I kept the remoulade, but went astray after that; however, we still ended up with fantastic tacos that would delight even the most dedicated carnivore. The tacos you see here consist of fried green tomato wedges, remoulade, a simple cabbage slaw, pickled peppers, and bacon, if desired. I hope you enjoy them as much as we do!
Vegetarian and Vegan options can be found in the Kitchen Notes.
Fried Green Tomato Tacos
For the following recipe I used fully green, firm Green Zebra heirlooms. (Green Zebras turn yellow as they ripen.) Each tomato was between 1.5 – 2 inches in diameter. The smaller tomatoes were cut lengthwise into 6 wedges. The larger tomatoes were cut into 8 wedges.
Crunchy, tart, spicy and delicious tacos consisting of fried green tomatoes, a simple slaw and some really spicy pickled peppers. The size of the tortillas and the amount of fried green tomatoes you have and use per tacos will determines how many tacos you get.Â
There are several steps to these tacos, so read through the instructions before starting.
"*" See Kitchen Notes for more information or links to special ingredients.
- Make the day before or morning of. Takes about 10 minutes to prepare.
- ½ cup mayonnaise*
- 2 Tbsp. Dijon or creole mustard
- 1 Tbsp. prepared horseradish
- 1 Tbsp. chopped parsley
- 1 small shallot or 2 slices of onion, minced
- 1 small garlic clove, minced
- 1 Tbsp. brine from pickled peppers*
- 2 healthy dashes of Tabasco or favorite hot sauce
- ½ teaspoon paprika
- ¼ teaspoon red chile powder
- Dash of garlic powder
- Instructions: Mix everything together in a bowl. Refrigerate until ready to use.
- ¼ head of green cabbage, sliced very thin, then halved
- 2 green onions with greens, sliced thin
- ½ bunch cilantro, chopped coarse
- Instructions: Mix all ingredients in a bowl and set aside or refrigerate until ready to use.
- If you make them allow 30 minutes. If you buy them, then allow 10 – 20 minutes to warm enough for the meal depending on the method you use.
- If you buy them, then allow 2 minutes to warm them by wrapping them in a papertowel, sprinkle a little water on the towel, place in a ziplock, and microwave on HIGH for 1 minute. (DO NOT SEAL the bag.) Let tortillas rest in the bag until ready to use.
- 4 – 6 slices of fried bacon (allow 1/2 piece /taco) (Make more if you expect a couple of pieces to be consumed during the prep.)
- slices of pickled peppers
- 3 – 4 cups canola or vegetable oil for frying
- 8 – 10 small firm green, upripe tomatoes*, cut lengthwise into 6 – 8 wedges
- ½ cup AP flour
- ¼ tsp. salt
- ¼ tsp. black pepper
- 2 eggs
- 2 Tbsp. buttermilk*
- ½ tsp. Worcestershire sauce
- 1 cup fine ground cornmeal
- 2 tsp. green chile spice mix*
- Heat the oil in a large skillet over medium heat.
- Transfer the flour, salt and pepper to a large plastic bag.
- In a large bowl, whisk together the eggs, buttermilk, and Worcestershire sauce.
- In another large plastic bag, combine the cornmeal and green chile spice.
- While the oil is heating, transfer the tomato wedges into the flour bag. Seal and toss to coat the individual pieces.
- Using a slotted spoon, transfer the tomatoes to the bowl with the egg mixture, shaking off excess flour. Stir gently to coat the wedges with the egg.
- Again, using the slotted spoon, transfer the egg coated tomato wedges to the bag with the cornmeal. Seal the bag. Toss the tomatoes around in the bag to separate and coat the individual wedges with cornmeal.
Test the temperature of the oil. If you have a high temperature thermometer measure the oil temperature. It should be 325° – 350° F. If you don’t have a thermometer, toss some of the cornmeal in the skillet. If it immediately sizzles, the oil is hot enough.
- Add the tomato wedges to the hot oil, a few at a time, and fry about 2 minutes a side until the batter is golden brown. Transfer onto a flat paper bag to drain. Lightly sprinkle with salt.
- Repeat with the rest of the tomatoes. It could take 3 to 4 batches depending on the size of your skillet and the number of wedges.
- In separate bowls, place several slices of pickled peppers*, the crumbled bacon, and wedges of lime.
- Place about 1 Tbsp. of Remoulade sauce down the middle of a tortilla.
- Top with 3 – 4 wedges of fried green tomatoes.
Top with slaw, bacon and slices of pickled peppers.
- Squeeze a little lime juice on top.
- Fold and enjoy.
Remoulade – Adapted from John Besh’s Remoulade. I cut his recipe in half and made a couple of minor changes.
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The Tomatoes – The tomatoes need to be green and firm. If they show any signs of ripening, they will not hold up well to the frying process, nor will they provide the tartness of a green tomato. Firm, dark green tomatillos can be used as a substitute for green tomatoes.
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Pickled Peppers – Any type of hot pickled peppers, like pickled jalapeno work just fine. You could also make and use these spiced pickled peppers. If you don’t have pickled peppers, then substitute with thinly sliced, hot raw pepper like jalapeno or serrano, or a milder poblano. You could also used roasted green chile.
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Green Spice Mix – For the spice mix used in the cornmeal, you can substitute garlic and onion powder, salt and pepper, and green or red chile powder.
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Vegetarian Option – Omit the bacon. A little bit of a smoked cheese could be use as a substitute.
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Vegan Option – Replace the mayonnaise in the remoulade with a vegan substitute. Replace the buttermilk used in the egg mixture for the fried green tomatoes with coconut milk or coconut cream.
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If you enjoy these tacos, then you might also enjoy these other tasty tacos.
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Actually just made these. Killer good. What a great use of our end of season tomatoes.
I set out salsa just in case the remoulade sauce wasn’t to everyone’s liking. The jar is still unopened
MC, Thank you so very much for your comment! I am thrilled that you enjoyed the tacos with the remoulade. It is certainly our favorite use of green tomatoes. We too made them recently because we had an early freeze and ended up with lots of green tomatoes. Glad you enjoyed them with the remoulade. Good stuff. Thanks again! Cheers.MJ
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If I come across some green tomatoes in the market on my next trip, this is on my list of to-make. Thanks for sharing!
You are most welcomed! thanks for your comment.
I know I’ve commented on these before, but man they look delicious! I just put a bunch of green tomatoes in my basement and I may try this.
I hope you do Darlin!
MJ, these tacos are fabulous! Will definitely have to give them a try. The road trip sounds wonderful. I’ve always wanted to eat my way from coast to coast!
Thanks Kelly! It was a great trip and we took our time so we could spend a couple of days here and there and then a week on a Florida coastal bay. So much fun!!!
Never fried green tomatoes , read the book though 🙂 This beauty seems to be perfect occasion to make it while some green tomatoes are available. Thank you dear MJ !
Great book! 🙂 Being raised in the south, we all learned to fry catfish and green tomatoes. Still love them both.
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Looks yummy! Thanks for sharing at the Friday Frenzy Link Party! PINNED!
Thank you!
These are a terrific idea! So yummy and really creative.
Thanks Amy!
Wowzers! I love fried green tomatoes, but have never thought of making tacos out of them. Your’s looks delicious!
Thanks April! The first time I made these I ended up having to make them 3 times in 2 weeks. The family loved them! The main problem is finding green tomatoes.
Never had I thought of using fried green tomatoes on tacos! Great idea
Thank Raymund! They are REALLY good. 🙂
Now these are a veggie taco that I know I’d adore! An unusual, yet yummy filling!!!
I thought using fried green tomatoes was unusual as well, but it works! Thanks Liz!
I split my time between the southeast and southwest USA. This recipe is like fusion of my two homes! LOL! I love this recipe. <3
Agreed! Aren’t fusions great and fusions between the south and the south west are my favorites! Thanks for stopping by!
I’d love to make a trip like it. Sounds great. Traveling is so inspiring, especially food wise 🙂
Totally agree Marta! My husband is one of those that equate the two equally. 🙂
I’ve never had a fried green tomato taco! Your presentation is wonderful – these look fabulous. I’m not sure if we can buy those green tomatoes here but I’ll look out for them xx
Thanks so much Charlie! I had never had them before until a couple of months ago and now I’m hooked. They are fantastic!
These look delicious MJ 🙂
I haven’t said hello in far too long, I just wanted to wish you a Merry Christmas and Happy New Year early. My kiddos Jack and Violet are getting so big now, and I wanted to thank you for all the nice comments you had whenever I posted pictures of my kids at my former / current blogs over the years. That was very special and appreciated.
I’m going to catch up on your posts now and see what you have been up to. Wishing you the very best <3
Hey Stranger! Thanks so much for your kind comments! I’ve missed you. I need to stop by and see how much the kids have grown. They grow so fast. Thanks for stopping by!!!
These little treats are over the top! A fun taco bar is perfect for entertaining. I have not made fried green tomatoes in ages. Love this recipe! Sharing, of course!
Thanks so much Bobbi! I agree…taco bars are fun!
Dining at the local joints is a highlight for us too when travelling… part of it is the food (of course) but I love feeling all the feels too – the patrons, the setting, the vibe. You can learn a lot by spending a short amount of time at the local establishments. And it sounds like you landed on a beaut for this inspiration. Your tacos look incredible (and so sunny on this cold winter’ish day…) – I just discovered green zebra tomatoes this summer – picked them up from an heirloom grower; they were so pretty I almost didn’t want to eat them (but did promptly feature them on my instagram :d). How great that you grow your own. Hoping to be around a little more this summer to get our tomato game on again. Beautiful recipe and idea MJ.
When in Rome…! We love hanging out in local joints; however, I have to admit that there was one we went to that I couldn’t wait to get out of. Just must have been there at the wrong time. Every place else we went were great, including the roadside fish wagon where we could but fresh shrimp and grouper.
Any green tomato works for these tacos, but the green zebra were extra special. When they are unripe, they are extra tart which is perfect for friend green tomatoes. If you ever gt a chance to grow them, you should. Along with purple Cherokees, they are our favorites.
You were traveling in my neck of the woods. These southern tacos look fabulous. I can see why you enjoyed them so much.
Eating at local restaurants while traveling is the best way to discover the local culture. Love it,
Thanks for sharing.
Velva
Thanks so much Velva! My husband and I definitely believe “When in Rome…” 🙂 We don’t eat at chains here, so why should we when we travel. Finding Jack’s was a wonderful treat. Wish we could have gone back. But since we can’t, I’ll always think of it when we eat these tacos. 🙂
My tomato plants did so poorly this year that I was lucky to pick any red ones. let alone have green ones at season’s end. I had considered buying some at the farmers market to make relish but, well, that never happened. Had I known this recipe was coming, I surely would have bought some. Your recipe sounds very good, MJ. If I come across some green tomatoes, you can bet I’ll be making tacos. Thanks!
Bummer John! It was a weird year for tomatoes here as well. We almost lost our plants in July, but by babying them every day, we ended up with a great fall crop that latest through Thanksgiving. It was a wonderful treat. I don’t see people selling green tomatoes much here, so it’s nice to grow my own. Hope you do get to make these tacos next time you come across some green tomatoes.
Wow MJ! These fried green tacos look superb! One year (in Las Cruces) I had no tomatoes that ripened but buckets of green… I wish I’d had this recipe then. I love these Green Zebra Tomatoes! I’m always one to enjoy a veggie based dish, and I will definitely try these… We do get some lovely tomatoes in south Texas!
Thanks so much Tamara! I bet you do get a lot of tomatoes for a long time down there in south Texas. We were in Houston the first of November and I could believe how warm and green it still was. Lots of fresh, local produce still being sold at the markets. So jealous! Hope you get to try these. They are really good! 🙂
Wow! Love recipes like this! Can’t wait to find some green zeebs because this sounds fabulous. Pinning and hopefully eating soon!
thanks Abbe! You don’t need to use green zebras. Any green tomato will work!
I am also down for a tasty vegetarian meal and I am sure my pescetarian wife would love to try a fried green tomato taco. That sauce sounds truly amazing and I can’t wait to make it. Thanks for sharing the recipe and your wonderful road trip!
Thanks so much Yi! I hope you get a chance to make these. They are really yummy!
I missed so much your gorgeous-looking fiery treats! I have never tasted fried green tomatoes though I have several recipes I have been meaning to try (now I now where to look for the best one!). I have always assumed the green tomatoes were the unripe ones (I pickle them and they are delicious), but I am sure these ripe ones are a better option. Theses tacos look amazing.
Of course, I couldn’t hope for tomatoes or other warm temperature loving plants, but when I came back from holidays I found still some ripening chile on my balcony while both coriander and especially celery thrive in this chilly weather. I was really surprised (it’s the first time I grow celery on my balcony and I love it).
Welcome back Sissi! Have you been on an extended vacation or just time off the computer? It’s good to see you back as always. The tomatoes are actually green UNripe tomatoes. However, with the Green Zebras it’s hard to tell. If there is no “yellowing” to the skin and the tomatoes are hard, then they are unripe and perfect for frying. Once they start to ripening, the frying just softens them up and they get mushy. Using unripe tomatoes yields a fried green tomato crispy on the outside and tart and somewhat firm in the center. So good and great for tacos! 🙂
Isn’t it nice to come home from vacation and still have produce?! During our vacation, a friend took care of the house, garden and cat so she was rewarded with lots of garden produce, but we had so many tomatoes, that there were still a lot of green ones left. It was perfect for these tacos. Unfortunately, everything is gone now and winter has moved in. I’m already looking forward to spring. 🙂
Sorry, but Jacks by the Tracks is from the place I went to high school, Pascagoula, Mississippi, NOT Florida. I actually grew up in a small, no-account town near there, but thought I should speak up. Mississippi ain’t Florida, just sayin….
Lisa, Thank you so much for the correction! I’ve corrected it in my post. All of that area was new to us and we drove 3500 miles on the trip (from NM to Florida and back), so I obviously got my states mixed up. I greatly appreciate your speaking up. Based on your comment, can I assume that the area isn’t one of your favorite places. 🙂 Thanks again.
Oh wow! Veggie tacos (without bacon!) can be so boring. You have taken a mundane taco and transformed it!
Oh these are definitely not mundane even without the bacon. Hope you get to try them. Thanks for your comments!
Great job recreating that dish and with your own twists. I have a hankering for fried green tomatoes now.
Thanks so much Evelyne!
Those green zebra heirlooms look so GOOD! Your tacos look sensational, MJ.
Thanks Angie! Have you ever had a green zebra? They are one of our favorite homegrown tomatoes. Tart and firm. And when they are unripe, they are excellent fried. 🙂
What a great idea! I hardly ever eat fried things, but I think I will try this, since I love tacos.
Thanks so much Balvinder! We only eat two things fried – green tomatoes and catfish. We have both of them twice a year, so it’s always a real treat. It was so good coming home to some green tomatoes, because I wasn’t able to make them this year until now.
Optional bacon? I don’t think so! Gotta have it! This is a genius dish — such a neat way to use fried green tomatoes. Really excellent — thanks.
Yeh…I know. Who would make bacon optional? 🙂 Thanks so much John! Hope you get to try these. I know how you like fried green tomatoes.
What an interesting option for tacos…I know I would enjoy them.
Thanks Karen!