Green Goddess Tacos

Tacos, but make them Green Goddess style! These beauties have all the fun of tacos, but all the bright, nourishing freshness of a Green Goddess salad or bowl.

If you follow The Rogue Brussel Sprout on Instagram, you'll have noticed that I've been in a Green Goddess phase lately. I've been making all sorts of salads and bowls in a green color scheme, trying to cram in as many green ingredients as I can. Maybe I'm in a monochromatic food art phase? Or more likely, I just really love green food.

These tacos take all the freshness of a Green Goddess bowl and then wrap it up in a corn tortilla. It's a fun, interactive play on the classic and sure to be a crowd pleaser, especially because you have essentially infinite options for what ingredients you use.

The key here? Everything is green! But of course there are loads of delicious green foods, so the sky is really the limit. I suggest choosing something protein-rich, a cooked veggie, a couple raw veggies, and a couple fun toppings in order to provide a diversity of texture and flavor.

In my version, I like green lentils for protein (and they're a bit surprising in tacos, which is fun!). Blistered shishito peppers provide lovely flavor and subtle spice, while raw zucchini and baby kale bring freshness. Top it off with luscious avocado-based Green Goddess sauce, which is loaded with fresh herbs, and a big handful of pepitas and you'll be feeling like a goddess in no time.

You could really go crazy here though. Cilantro-lime rice? Tomatillo salsa? Grilled zucchini? Pickled jalapenos? Edamame? It's hard to choose from all the delicious (and nutritious!) green foods. I'm a firm believer that when it comes to tacos, more is more!

I've shown a taco platter, but this concept would work equally as well for a make-your-own taco bar. We host parties like that pretty frequently, and it's a great way to entertain since everyone can have what works for them. Just set out all sorts of fun green ingredients and everyone can assemble their own.

You'll see below that I didn't provide specific amounts of anything. Sorry, I hope this isn't too annoying! But it will really depend on how many tacos you want to make, how many different components you're using, and what what your preferred protein/veggie balance is.

You guys have undoubtedly noticed that fresh Mexican-inspired food is my greatest love. While these tacos are far from traditional, they're a really fun way to change things up. They're bright and fresh thanks to the Green Goddess sauce, loaded with nutritious plants, and so fun. I think they sort of epitomize how I like to eat.

Yup, definitely time for a taco party! With margaritas of course, since they're also green.

Please share your creation so I can see how you've interpreted the concept! Tag "The Rogue Brussel Sprout" on Facebook or hashtag #theroguebrusselsprout on Instagram.

Is there anything better than a taco? Definitely not. I think you'll also like these Rainbow Winter Tacos, which are super colorful and fun.

Thoughts About Ingredients
(These are all just suggestions, since rogue is more fun than recipe)

  • Green lentils
  • Generous sprinkle of sea salt
  • Juice of a lime
  • Optional dash(es) of hot sauce
  • Batch of my favorite Green Goddess Dressing. Scroll down, they're listed alphabetically. You'll need avocado, lime juice, and fresh cilantro, basil, and mint.
  • Zucchini
  • Shishito peppers
  • Oil of choice for cooking 
  • Baby kale or other small-leafed green. A hearty sprout, like sunflower sprouts, would be so pretty if you can find them.
  • Small corn tortillas. I always use Vermont Tortilla Company's, and they're made only a couple miles from my house!
  • Pepitas. Roasted and salted!
Thoughts About Method
(These are all just suggestions, be creative and make it yours)
  1. Boil the lentils until tender. This may take as long as 30-45 minutes, depending on the size of your lentils.
  2. When the lentils are done, dump them in a colander to strain out the water, then return them to the pot. Toss them with salt, lime juice, and some optional hot sauce while they're still warm so that they soak up all the flavor.
  3. While the lentils are cooking, make a batch of my Green Goddess Dressing.
  4. Also while the lentils are cooking, use a peeler to shave a zucchini into ribbons. For the best texture, don't use the seedy part in the middle. Toss the ribbons in some salt to draw out the excess water and give them some flavor.
  5. When you're ready to serve, blister the shishito peppers over high heat with a generous splash of your preferred high-temperature cooking oil. Toss them frequently until the peppers are caramelized and the skin has started to blister.
  6. Warm up your corn tortillas. I prefer to char them lightly over an open flame, but you could also warm them up in the oven or microwave, wrapped in a barely damp cloth.
  7. Lay out your tortillas and add the blistered shishito peppers on top (I like three per taco). Add a spoonful or two of green lentils, then zucchini ribbons and a few baby kale leaves. Finish it all off with a generous drizzle of Green Goddess Sauce and a handful of pepitas. Serve extra Green Goddess Sauce on the side.


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