By Grocery List Plus Editorial Staff | Published on June 10, 2026
Serves 6
20 cal · 25 min
Crisp, Golden Quelite Fishless Tacos
Recipe GLPRc5dc7fbe2ed627
A vibrant, plant-based taco featuring fresh quelite greens as the protein base, topped with a bright pico de gallo made from heirloom tomatoes, crisp cucumber, aromatic cilantro, and spicy serrano peppers. This refreshing preparation celebrates the natural flavors of fresh vegetables with a squeeze of lime and a touch of salt—proving that delicious tacos need no fish or animal products.
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Ingredients
2 medium heirloom tomatoes, diced
1/2 medium white onion, finely minced
1/2 medium English cucumber, diced
1/2 bunch fresh cilantro, roughly chopped
2 medium serrano peppers, thinly sliced
1 medium lime
Kosher salt to taste
Directions
Dice the heirloom tomatoes into bite-sized pieces, removing excess seeds and juice if desired. Place in a medium mixing bowl.
Finely mince the white onion and add to the bowl with the tomatoes.
Dice the English cucumber into small, even pieces and add to the mixture.
Roughly chop the fresh cilantro and fold gently into the vegetable mixture.
Thinly slice the serrano peppers, adjusting the quantity based on your heat preference, and stir into the pico de gallo.
Cut the lime in half. Squeeze the fresh lime juice over the mixture and season with kosher salt to taste. Toss gently to combine.
Let the pico de gallo rest for 5 minutes to allow the flavors to meld before serving on warm quelite-based tacos.
Comments
This recipe hinges on quelite—a leafy green popular in Mexican and Central American cooking—which will require a special trip to a Latin market in Charlotte; Harris Teeter and Food Lion carry limited specialty greens, and none of the major chains reliably stock it. The ingredient list is otherwise cheap and available at any Charlotte grocer, keeping per-serving cost low once you've found the quelite, but the stated 25 minutes does not account for cleaning and preparing the leaves or frying them until crisp. The supporting vegetables are fresh and seasonally available year-round here, and the tacos are a same-night dish best eaten immediately while the quelite maintains its texture—not suited to leftovers.
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