Archive for the 'Fried green tomatoes' Category


Fried Green Tomato Tacos aka Vegetarian Fish Tacos

I am determined to use all of those green tomatoes in our garden!  Last night’s dinner consisted of fried green tomato tacos, spicy Mexican style basmati rice and black beans.  The tacos are a vegetarian version of a fish taco.  I added  dulse flakes to my fried green tomato coating and whipped up a habanero tartar sauce.  Yummy!  The dulse flakes add the fishy taste without the fish.  Dulse is an edible, coarse textured red seaweed with a pungent, briny flavor.  It can be purchased it in dried, flaked form.  You can find the recipe and directions on how to make the fried green tomatoes on my post entitled Fried Green Tomato Gratin.  Instead of using sliced rounds of tomato, I cut the slices into strips.

Strips of green tomato, waiting to be breaded

After frying, place on paper towel to soak up any excess oil.  They smell so good.

Looking good, smelling good

Looking good, smelling good

I made the habanero tartar sauce by combining Veganaise, finely chopped dill pickle, finely chopped fresh habanero pepper and a small amount of pickle juice, about 2 teaspoons.  Stir until blended.

Fry up some corn tortillas, add a bit of grated cheese ( I used habanero jack and cheddar).  Place three pieces of the tomato “fish” in there.   Top with the tartar sauce.   Add some chunks of avocado and some shredded cabbage.  That’s it!  Serve with beans and rice for a complete meal.

So good!

So good!

I’m hungry again after writing this post.  Wow!  You must try this.  Really.

P.S.  You can make a vegan version by dipping the tomatoes in soy milk instead of the beaten egg.


Fried Green Tomato Tart

Well, what do you do with so many green tomatoes?  I’ve really been having fun making different meals with my garden bounty.  I took my chili relleno tart and turned it into something quite different.  This tart can be served at any time during the day, breakfast, lunch or dinner.  The first time I made it was for our Saturday night dinner.  I served it with steamed broccoli drizzled with fresh squeezed lemon.  Sunday morning I teamed the left over tart with fried potatoes and fresh fruit.  Monday rolled around and the was one solo piece left.  It made a great light, quick lunch.



¾ cup flour

½ cup corn meal

½ tsp salt

½ cup chilled, unsalted butter, cut into 1/2 inch pieces

2 TBSP ice water 


2 green tomatoes

1 cup grated Cheddar cheese

1 cup grated smoked Gouda cheese

1 cup Asiago or parmesan cheese

2 eggs

½ cup heavy cream (whipping cream)

½ tsp salt

¼ tsp cracked pepper

3 tbsp soyrizo (optional) 

Place flour, corn meal, butter, and salt in food processor.  Pulse until mixture resemble course meal.  Add water and mix until mixture forms moist clumps.  Gather dough into a ball; flatten into a disk.  Wrap in plastic and chill until firm, about an hour.  Let dough soften slightly before rolling out.

Preheat oven to 375

Butter or spray non stick aerosol a 9” tart pan.  Roll cornmeal crust out on a floured surface.  Place crust in pan.  Place tart pan on a heavy sheet pan and bake for 20 minutes, until crust turns slightly golden brown.  Set aside and prepare filling.

Slice green tomatoes and prepare as in recipe for Fried Green Tomato Gratin.  Drain on paper towels.

Mix grated cheeses.  Spread 1/3 of the cheese in the bottom of the baked crust.  Layer the tomatoes.  Sprinkle optional soyrizo.  Top with the remaining cheese.  Using a food processor or blender, blend the eggs, heavy cream, salt and pepper.  Pour over the tart.  Bake until golden , about 25 minutes.  Can be served hot or room temperature.  


Take a peek inside

Take a peek inside

Seriously, you should try this recipe.  Here, take an even closer look.

Are you hungry yet?

Are you hungry yet?



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