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Fajita ME'EAT Tacos

RollinGreens Salt & Pepper ME’EAT with caramelized onion and peppers, a side of flour tortillas and a pickled jalapeno, onions, and carrot.


Serves: 1-2 people

  • 1 Bag RollinGreens Classic Salt & Pepper ME’EAT
  • 2 cups water (Classic Salt & Pepper)
  • 2 T olive oil (Classic Salt & Pepper)
  • 3-4 small flour tortillas
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 onion
  • 1-2 fresh jalapenos (Pickle)
  • ½ carrot (Pickle)
  • 2 slices of the onion for pickling (Pickle)
  • 1/2 cup vineger (Pickle)
  • 1 cup water (Pickle)
  • 1 tsp salt (Pickle)
  • ½ tsp sugar (Pickle)
  • Sour Cream (optional)



  • Add 2 cups water to a medium pot or pan.
  • Add olive oil to water.
  • Bring to boil, once boiling, reduce heat to medium low and tear off the top of the Classic Salt & Pepper pack and add contents. Stir well.
  • Stir a few times throughout the cook for 7-10 minutes or until most of the moisture has evaporated. Place into a serving bowl and cover with cellophane.
  • In a small pot add 1 cup of water, ½ cup of vinegar, 1 tsp salt, and ½ tsp sugar and bring to a boil. Add the jalapeno or jalapenos and slices of carrot and onion. Reduce heat to low and cover. Cook for 5 minutes.
  • In a medium to large pan heat to medium. Cut slices of onion and add to pan. Cut slices of peppers and add to pan once onions have caramelized, about 5 minutes. Stir. Once peppers are al dente, remove onions and peppers from pan and place into a serving bowl.
  • Heat tortillas and place on a baking tray with a piece of parchment on top. Place both bowls of ME’EAT and onions and peppers next to tortillas.
  • Finally, add the pickled jalapeno, carrot slices and onion slices to parchement paper.
  • Serve with sour cream (optional)

    -Enjoy Chef Ko