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Santa Barbara Rudy’s Tacos

Stuffed and pan-fried tacos. After fried open and pack with cheese. Top with shredded iceberg lettuce and cheese side of salsa.

 

Ingredients

Ingredients: Serves 4-8

  • 1 RollinGreens Taco 
  • 2 cups water (Taco Pack)
  • 1 T olive oil (Taco Pack)
  • 3 T olive oil (Taco shells)
  • 8-12 Corn Tortillas
  • 3 Cups of frying oil (Avocado, Sunflower, coconut)
  • 3 cups Cheese-Shredded 
  • 2 Roma Tomatoes-Diced 
  • 8 Iceberg Lettuce-Shredded
  • 1 Jar Salsa.

Instructions

  1. Preheat Oven to 400 degrees F. 
  2. Taco Pack: In a medium pot, Add 2 cups of water and 1 T olive oil heat to high and boil. Add Taco Pack, stir and reduce heat to med low. Allow to cook for 7-10 minutes or until liquid has almost evaporated.
  3. Keep Taco Pack on stove top with heat OFF. Cover.
  4. Wash Lettuce, dry and cut into ¼ inch shred. Place in a bowl. 
  5. Wash and cut tomato to ¼ inch dice. Place into a bowl.
  6. In a large pan, heat to medium and add 1 t frying oil at a time. Heat tortilla on one side for 30 seconds or until light brown spots appear. Remove from heat and place on baking tray.
  7. Fold tortilla in half and add 1/8 cup cooked RollinGreens Taco Pack to each shell. Using two toothpicks each shell, closing the Taco Pack inside. 
  8. Place into the oven until shells are golden brown and hard.
  9. Remove from oven and allow to cool enough to remove the toothpicks and discard all picks.
  10. Open each shell and add ¼ cup cheese on top of Taco Pack.
  11. Add Shredded lettuce next and follow with tomatoes.
  12. Place all Tacos onto a serving plate and finish the dish by saucing all tacos with salsa.

-Enjoy Chef Ko