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Throwback Thursday Food truck Plant-Based Beef Tacos

Plant-Based Taco Pack in 1/2 fried tortillas and served with spicy green Buffalo sauce



Ingredients: Serves 4-8

  • 1 RollinGreens Taco Pack
  • 2 cups water (Taco Pack)
  • 1 T olive oil (Taco Pack)
  • 1 pack Flour Tortillas
  • 3 cups of frying oil (Avocado, Sunflower, coconut)
  • 3 cups shredded Cheese
  • 1 RollinGreens Spicy Green Buffalo Sauce (in Cauliflower Wings package)
  • 20 Cherry tomatoes or 2 Roma Tomatoes-Diced 
  • 8 Pieces Romain or Iceberg Lettuce-Shredded
  • Sour Cream (Optional)


  1. Preheat Oven to 400 degrees F. 
  2. Remove sauce pack from Cauliflower Wing bag and let defrost in a bowl of cold water.
  3. 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.
  4. Keep Taco Pack on stove top with heat OFF. Cover.
  5. Wash Lettuce, dry and cut into ¼ inch shred. Place in a bowl. 
  6. Wash and cut tomato to ¼ inch dice. Place into a bowl.
  7. In a large pan, heat to medium and add oil until you have one inch of oil. Heat to medium. (Keep all water away from hot oil).
  8. Fold tortilla in half and hold top of tortilla with tongs. Place the bottom the tortilla in the oil gently and cook for 1-2 minutes or until golden brown and firm. Remove from oil place aside on a plate with a paper towel down to absorb the extra oil. Repeat with all tortillas.
  9. Add about ¼ cup cooked RollinGreens Taco Pack to each shell.
  10. Then layer with cheese. Layer shredded lettuce next and follow with tomatoes.
  11. Place all Tacos onto a serving plate and finish the dish by saucing all tacos with RollinGreens Spicy Green Buffalo Sauce (Sour Cream optional)

-Enjoy Chef Ko