Green Goddess Tacos


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(Note: this post was originally published on September 20, 2020. The date above reflects migration to the new platform.)

The Best of Both Worlds

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.

Everything Green

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 suggest thinking about the recipe below as a starting point, then adding all sorts of your own green flair. And please share what you make in the comments below and on Instagram, I'm so excited to see how you interpret this idea!

Let's Talk Ingredients

Here's what you'll need for this recipe, as well as some thoughts, tips, and possible substitutions. If you make any substitutions, I'd love to hear about it in the comments section below.

  • Green lentils. Or use edamame for your green protein! They're so easy if you buy frozen and just warm them up.
  • Sea salt
  • Lime juice
  • Hot sauce. Optional; you can use this to add as much or as little heat as you like to the lentils.
  • 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. Make a double-batch while you're at it, this stuff belongs on everything.
  • Zucchini
  • Shishito peppers. I think shishitos are so darn fun. If you can't find them, slices of poblano would work nicely, or use green bell peppers for a no-heat option.
  • Cooking oil
  • Baby kale. Or sub another 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!

Closing Thoughts

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 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.

Share It!

It makes me so happy to hear from you and see your creations! Please leave a comment below and let me know what you think about this recipe. If you post a photo on Instagram, hashtag #TheRogueBrusselSprout and tag me (@TheRogueBrusselSprout) in the post text so that I'm sure to see it.

Suggested Pairings

Blackberry Coconut Margarita

Nacho Cabbage

Mexican Street Corn Stuffed Peppers

Orange Jalapeno Brussel Sprouts

No-Cook Rainbow Black Bean Salad

Green Goddess Tacos

Tacos go Green Goddess style in this delightfully unexpected and monochromatic dish. These tacos are a celebration of all things green including hearty lentils, lots of veggies, and a wonderfully creamy avocado sauce.



  • 1 c 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.
  • Medium-sized zucchini
  • Few dozen shishito peppers
  • Oil of choice for cooking
  • Baby kale or other small-leafed green
  • 12 small corn tortillas
  • Handful of pepitas


  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.

Leave a Comment

Please Share Your Thoughts!

Did you make this recipe? Did you make substitutions? How did you serve it? Any helpful tips? Please share your thoughts, since these insights are really useful to both me and to other readers.

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March 26, 2023
So beautiful! I’m party-planning. Do you think these would work for make-ahead?
March 27, 2023
Chelsea- I think these would be SUCH fun for a spring party! I'd prep all the components ahead of time and store them separately. For the sauce, I'd cover the surface with some extra citrus juice or even a piece of plastic wrap, since otherwise the avocado could brown (worst case, just scrape off the very top). I wouldn't assemble them until you're ready to serve though, since otherwise the tortillas will get soggy. Hope that helps!
Angela M.
August 30, 2021
Totally a fun change-up! I made these with edamame and they were a big hit, easy too since I used frozen.