Vegan Fried Green Tomato Street Tacos with Spicy Remoulade

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All Photos © Christine Elise McCarthy 2016

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So – I bought those two gorgeous green tomatoes at the farmers’ market.  Legit, unripe green tomatoes.  Harder to find than you may think.  So – I made that first effort with them above – my Easy Vegan Fried Green Tomatoes.  They were simply & delicious but I did not use anything in place of the egg typically used when folks make this & the breading was fragile & did not stick to the slick sides of the tomato slices.  So – today – I used the other tomato for these tacos & used aquafaba in place of eggs.

What is aquafaba?

The word aquafaba is the common name for the cooking liquid of beans and other legumes like chickpeas. You may know it as the typically discarded liquid found in retail cans and boxes of beans, or as the liquid left over from cooking your own.”

I used the liquid from a can of chickpeas and it worked pretty well.   I found that my breadcrumb mixture was still a bit fragile but it seemed to adhere a bit better.

The remoulade is a nice & tangy touch but any sauce you like would do – even vegan salad dressing.



Vegan Fried Green Tomato Street Tacos with Spicy Remoulade

Feeds two


8 small street taco=sized corn tortillas

1 large green tomato – sliced into 1/4 to 1/3 inch rounds (try to get 4 slices)

1/4 cup flour

1/4 cup panko crumbs (I used only panko in these tacos)

1/4 cup cornmeal

1/4 cup breadcrumbs (or any mixture you prefer or have handy)

Cajun seasoning (to taste) or S&P

1/4 cup or so non-dairy milk

The liquid from a can of chickpeas or other beans OR 1/4 cup or so of almond milk

Enough vegetable oil to submerge the breaded tomato in your frying pan

Taco toppings: (your choice) sliced avocado, shredded cabbage, grated carrots, sliced jalapenos, diced tomato, cilantro, sliced radishes, grated lettuce, grated vegan cheese, lime wedges

for the remoulade

1/4 cup vegan mayo

1 tsp Dijon mustard

1-2 TBS prepared horseradish

1 TBS chopped parsley

1 tsp sriracha

1 tsp juice from a jar of jalapenos (optional) or 1 tsp diced pickled jalapeno

Dash of hot sauce

Pinch of each: onion powder, garlic powder,  chili powder, paprika










Prep all the ingredients.

Make the remoulade by whisking the ingredients together.



I only used panko this time.  You can use whatever mixture of crumbs you desire & season as you like – either with a Cajun seasoning or S&P or something else you like.

Wet the tomato slices & dredge them through the flour then the aquafaba (or almond milk) & then the bread crumb mixture.  I dunked mine a second time into the aquafaba & panko.

Heat the oil (deep enough to submerge the tomato slices so they will not require flipping).  Let the oil get very hot & then carefully slide the tomato slices into the oil & fry until they are browned to your liking.  Drain on paper towels.



While the tomatoes drain – warm your tortillas directly on your stove burners.

Cut the tomatoes in half & assemble 8 tacos.  Serve with the accoutrements of your choice & drizzle with remoulade.  Devour!





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