Mozzarella Stuffed Tacos with Fried Green Tomatillo
These Mozzarella Stuffed Tacos with Fried Green Tomatillo are perfect for week night family meals! Simple to prepare with Buffalo mozzarella, avocados, mangoes, and fried green tomatillos, all wrapped in a warm gluten free tortilla! There is so much flavor packed into each bite, but they are SO easy and healthy to make.
Disclosure: I received this product for free from Moms Meets (momsmeet.com) to use. and post this Mozzarella Stuffed Tacos with Fried Green Tomatillo recipe post. All other expenses were paid by myself and as always, my opinions and thoughts are 100% my own. #MalaysianPalmOil
So, I have to back up a bit to tell a story. In 2005, my little family moved to Beijing, China because my husband received an expat assignment. Everyone was against us moving to China, but I was so excited for the adventure and change. One of the very first people to chat with me was this tiny little Malaysian gals that I would call one of my very best friends today. She was the first Malaysian person I meet and she quite literally showed me Beijing through her eyes and made me fall in love with this city as much as she did.
She introduced me to shopping in wet markets, shopping seasonally for foods, back street hutongs, the best tea houses and shops, hot pot and basically the ins and outs of living in Bejing, China as an expatriate's wife. I was a typical American mom, open for adventure and I learned to open my palate, because if truth me told, I was (and still am) a ridiculously picky eater. I learned which corner to look for the best fruits and vegetables and how to support the local farmers who sold their season foods. Did you know there are health advantages to adapting our diets throughout the year to reflect seasons? That is because the foods in season help our bodies adapt to the environment.
Eat locally. Eat what is in season. Best lesson from my Malaysian gal pal. With that idea in mind, I was so happy to spot some green tomatoes at the grocery, well, really, green tomatillos as well as some mozzarella di bufala which is Italian mozzarella. This especially soft mozzarella is worlds apart from rubbery, low-moisture grocery store mozzarella. If you try mozzarella di bufala which is moister, richer, and more tender, you will never (EVER) eat cow's-milk fresh mozzarella, ever again. I wanted to make Mozzarella Stuffed Tacos with Fried Green Tomatillos from a new cookbook I had recently received, Back To Basics.
Back to Basics is a collection of recipes from various chefs who highlighted the use of one common ingredient, Malaysian Palm Oil. Each chef used the healthy and sustainable Malaysian Palm Oil, which is grown and harvesting in Malaysia by Malaysian who take the stewardship of their country and conservation of their resources quite seriously.
On our quest to eat a more healthy diet, my family stopped using all oils except coconut oil about five years ago. But, I was so happy to discover another oil that is not laden with PHOs (partially hydrogenated oils) and is non-GMO. Malaysian Pal Oil is of high quality, wholesome and responsibly produced.
Why you need Malaysian Palm Oil in your life!
It is true, Malaysian Palm Oil is not nearly as well known as the pantry staple Olive Oil, but boy do the health benefits outweigh most other oils. Palm oil has a 50-50 blend of saturated and unsaturated fat and it is loaded with vitamin E tocotrienols (which is an ultra-potent form of vitamin E). It is great for your hair and skin, boosts memory and focus, has been known to reduce cholesterol and slow down heart disease. Plus, palm oil can tolerate high heat (455 degrees) unlike many other oils. Due to its stability, when you heat palm oil it does not loose its amazing health benefits. You can read more about how healthy palm oil at Palm Oil Health.
Do you see that bright red-orange color?? That rich red-yellow-orange color reveals the presence of antioxidant vitamins A and E. And, when you add fat like palm oil your absorption of nutrients increases. Plus, when you cook with palm oil, your foods take on this beautiful rich color. Just look at the breaded green tomatillos and mozzarella di bufala. Each bite was nothing short of amazing.
Cooking with PALM OIL:
When you cook with any oils, you MUST be aware of the smoking point of the oil. You never want the oil to oxidize and loose its nutrients. Oxidation is bad for us because if you put that in your body, you are speeding up the aging process.
Who doesn't love a taco? Tacos really are a weekly staple in American homes, am I right? I adapted this Mozzarella Stuffed Tacos with Fried Green Tomatillo version from the Back to Basics book and YUMM!! The tomatillo adds a slightly herbal flavor with a bit of slight tang, while the mozzarella di bufala leaves it creamy. I added some sun-dried tomatoes, avocados and mangoes because they are in season.
Mozzarella Stuffed Tacos with Fried Green Tomatillo
- Coconut Tortillas (gluten free & grain free tortillas)
- 3 green tomatillo
- 1 container of large buffalo mozarella
- 1 avocado
- 1 mango
- sun-dried tomatoes
- 2 eggs
- Parmesan cheese
- bread crumbs
- Malaysian Palm Oil for cooking
INSTRUCTIONS FOR FRIED GREEN TOMATILLO AND FRIED BUFFALO MOZZARELLA
- Wash and slice green tomatillos thickly and salt.
- Remove buffalo mozzarella from water and slice in half. If you can only locate small buffalo mozzarella, don't slice.
- Heat the gluten free tortillas and set aside.
- Set up an assembly line of flour, beaten eggs and breadcrumbs/Parmesan mixture.
- Dip tomatillo slices in flour, then in eggs then roll in breadcrumb/Parmesan to fully cover. Do the same for the buffalo mozzarella slices.
- In a frying pan, heat up enough Malaysian Palm Oil for frying. Then fry both sides of the tomatillo and the mozzarella for a Mozzarella Stuffed Tacos with Fried Green Tomatillo. Remove when cooked and drain on paper towels.
- Serve with diced avocado, diced mango, slices of sun-dried tomatoes and a squeeze of lime.
Now that you have located your perfect bottle of high quality palm oil, it’s time to get in the kitchen and start cooking using the Back to Basics cookbook.