Romanesco Tacos

Chartreuse is my favorite color and tacos are my favorite food, so it was natural to combine them together in one delious dish. I prefer corn torillas for this recipe. My local favorites are La Noria. You can order them from 5 Points Market in Tucson. They ship nationwide.

Romanesco Tacos

Preheat the oven to 375˚

Cover a 12″ x 18″ half sheet pan with parchment paper and set aside. 

In a medium bowl, combine the mayonnaise, sriracha and water. Whisk to combine. Add the romanesco and toss to coat.

In a separate medium bowl mix the panko with salt and pepper. Dip a piece of romanesco one at a time into the panko, shake off excess crumbs and place on the parchment lined pan. Repeat until all of the romanesco is coated. Bake in oven for about 25-30 minutes until golden brown.

While the romanesco is baking, prepare all of the garnishes. Place in small serving bowls. 

Heat a large non stick skillet over medium heat for 5 minutes.  Heat the tortillas until they lightly brown and barely toasted on both sides, about 1 minute per side. Keep the tortillas warm in a tortilla warmer.

When the romanesco has finished baking, place in a serving bowl. Place the romanesco, torillas and garnishes on table and build your own tacos.




serves 4


  • 4 cups Romanesco florets, cut into bite size pieces
  • ½ cup vegan mayonnaise
  • 3 tbsp sriracha
  • 2 tbsp water
  • 1½ cups panko breadcrumbs
  • 1 tsp pink himalayan salt
  • ½ tsp freshly ground black pepper


  • 12 La Noria tortillas (see note above)


  • 2 cups shredded white cabbage
  • ½ cup cilantro leaves
  • ½ cup julienne sliced radishes
  • ½ cup chopped scallions
  • 2 chopped avocados
  • fresh lime wedges
  • salsa
  • ½ cup non dairy sour cream