Watermelon Pico De Gallo Tacos

Watermelon Pico De Gallo Tacos GROUND TACO

RollinGreens Ground Taco ME’EAT inside corn tortillas topped with a fresh watermelon Pico De Gallo.

Serves 3-4 people


 For Ground Taco ME’EAT

  • 1 Bag RollinGreens Ground Taco ME’EAT
  • 2 cups water
  • 2 tbsp olive oil
For Watermelon Pico De Gallo
  • ½ onion
  • 2 cups fine diced watermelon
  • 1-2 garlic cloves
  • 6-8 sprigs cilantro
  • 1 tsp sea salt
  • Juice of 1 lime
For Sautéed Tortillas
  • 1 tsp oil each
  • 6-8 corn tortillas
  • Dash of salt each


  • For the Ground Taco ME’EAT, bring 2 cups water and olive oil to a boil in a medium pot or pan. Reduce heat to medium low.
  • Add the entire contents of the Ground Taco ME’EAT and stir well.
  • Cook 7-10 minutes, stirring occasionally, until most of the moisture has been absorbed. Turn heat to simmer.
  • For the watermelon Pico De Gallo, in a mixing bowl add small, diced onion, minced garlic, chopped cilantro, and seal salt and stir. Cut wedge from whole watermelon and dice into ¼ inch pieces. Add to onion mixture and stir.
  • For the sautéed tortillas, in a separate sauté pan, heat to medium and add 1 tsp of oil and then 1 tortilla. Cook for 1-2 minutes on each side. Place onto serving plate and add a touch of sea salt and repeat steps until all your tortillas are all sautéed.
  • For the toppings, place a spoonful of Ground Taco into each tortilla and top with watermelon Pico De Gallo.

-Enjoy Chef Ko



Ground Taco Plant-Based ME'EAT
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