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.
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.
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.
Top with slaw, bacon and slices of pickled peppers.
Remoulade - Adapted from John Besh's Remoulade. I cut his recipe in half and made a couple of minor changes.
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.
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.
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.
Vegetarian Option – Omit the bacon. A little bit of a smoked cheese could be use as a substitute.
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.
Recipe author: MJ of MJ's Kitchen