Fried Green Tomato Tacos Recipe
crispy green tomatoes with roasted mushrooms, spicy honey & maple syrup sweet butter ranchero sauce, charred corn & Cotija cheese
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Ingredients
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Green Tomato Fry
Roasted Mushrooms & Charred Corn
Spicy Honey & Maple Sweet Butter Ranchero Sauce
Taco Assembly & Garnishes
Method
Green Tomato Fry
- 1
Prepare tomatoes
Slice the green tomatoes into 1/3-inch thick rounds. Pat slices dry with paper towels to remove excess moisture.
- 2
Set up breading station
In one shallow bowl whisk together flour, cornstarch, 1 tsp salt, 1/2 tsp black pepper, and paprika. In a second bowl whisk eggs with buttermilk. In a third bowl place panko breadcrumbs.
- 3
Bread the tomato slices
Dredge each tomato slice in the flour mixture, shaking off excess. Dip into the egg-buttermilk mixture, then press into panko so both sides are evenly coated. Place on a wire rack and repeat until all slices are breaded.
- 4
Fry tomatoes
Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F (or shimmering). Fry the breaded tomato slices in batches, 2–3 minutes per side, until golden brown and crispy. Transfer to a paper-towel-lined tray and lightly salt while hot.
Roasted Mushrooms & Charred Corn
- 5
Roast mushrooms
Preheat oven to 425°F (220°C). Toss halved mushrooms with 1 tbsp olive oil, minced garlic, chopped chipotle, 1 tbsp lime juice and a pinch of salt. Spread in a single layer on a rimmed baking sheet and roast 12–15 minutes, stirring once, until browned and slightly caramelized.
- 6
Spicy Honey & Maple Sweet Butter Ranchero Sauce
- 7
Make the sauce
In a small saucepan over low heat melt 3 tbsp butter. Add honey and maple syrup, whisking until combined. Stir in 1/2 cup ranchero salsa, 1 tsp lime juice, 1/4 tsp cayenne, and 1/4 tsp salt. Gently simmer 2–3 minutes to meld flavors, then remove from heat. Taste and adjust heat or sweetness as desired.
Taco Assembly & Garnishes
- 8
- 9
Assemble tacos
Place 1 fried green tomato slice on each warmed tortilla. Top each with a spoonful of roasted mushrooms, a small spoonful of charred corn, and a drizzle (about 1 tablespoon) of the spicy honey & maple butter ranchero sauce.
- 10
Finish and serve
Sprinkle crumbled Cotija over each taco, add pickled jalapeños if using, and garnish with fresh cilantro leaves. Serve with lime wedges and hot sauce on the side.