These green goddess tacos bring crisp veggies, creamy herb sauce, and warm tortillas together in one easy meal. They’re light yet satisfying, with a delicious mix of textures in every bite. The green goddess sauce is the star—cool, tangy, and packed with fresh herbs.
Make them for a weeknight dinner or a laid-back weekend lunch. They’re quick to assemble, easy to customize, and a guaranteed crowd-pleaser.
Table of Contents
What Makes This Special
The classic green goddess flavor gets a taco twist, and it works beautifully. Instead of relying on heavy toppings, these tacos lean on a bright, creamy sauce and fresh produce.
You get a balance of crunchy, creamy, and warm that makes each taco feel lively and satisfying. Plus, the recipe is flexible: make it vegetarian, add protein, or use what you have on hand. It’s a simple way to eat more fresh herbs and greens without feeling like you’re eating a salad.
What You’ll Need
- Small corn or flour tortillas (8–10)
- Cooked protein of choice (optional): roasted chickpeas, grilled chicken, sautéed shrimp, or crispy tofu
- Shredded cabbage or thinly sliced lettuce (2 cups)
- Cucumber, diced (1 small)
- Avocado, sliced or diced (1 large)
- Radishes, thinly sliced (4–5)
- Scallions, thinly sliced (3)
- Fresh cilantro leaves (for garnish)
- Lime wedges (for serving)
For the Green Goddess Sauce:
- Greek yogurt or sour cream (3/4 cup)
- Mayonnaise (2 tablespoons)
- Fresh basil (1 cup, loosely packed)
- Fresh cilantro (1/2 cup, loosely packed)
- Fresh parsley (1/2 cup, loosely packed)
- Chives (2 tablespoons, chopped)
- Lemon juice (2 tablespoons)
- Apple cider vinegar (1 teaspoon)
- Garlic (1 small clove)
- Capers (1 tablespoon), or 2 anchovy fillets for a more classic version
- Olive oil (2 tablespoons)
- Salt and black pepper to taste
- Water to thin as needed
Step-by-Step Instructions
- Make the sauce. In a blender or food processor, add yogurt, mayo, basil, cilantro, parsley, chives, lemon juice, vinegar, garlic, capers or anchovies, olive oil, salt, and pepper.
Blend until smooth and green. Add a splash of water if you want a drizzleable consistency.
- Taste and adjust. Add more lemon for brightness, salt for depth, or herbs for a stronger green flavor. The sauce should be tangy, herby, and creamy.
- Prep the veggies. Slice the cabbage, radishes, scallions, and cucumber.
Dice or slice the avocado. Keep everything in small bowls for easy assembly.
- Cook or warm your protein. If using chickpeas, roast with olive oil, salt, pepper, and a pinch of cumin at 400°F (200°C) for 15–20 minutes. For chicken or shrimp, season simply and cook until just done.
Tofu can be pan-crisped with a little oil and cornstarch.
- Warm the tortillas. Heat a dry skillet over medium-high heat and warm each tortilla 20–30 seconds per side until pliable and lightly charred. Keep them wrapped in a clean towel.
- Assemble the tacos. Add a handful of cabbage to each tortilla. Top with protein (if using), cucumber, avocado, radish, and scallions.
- Finish with sauce and herbs. Drizzle generously with green goddess sauce.
Sprinkle with fresh cilantro and a squeeze of lime.
- Serve right away. These taste best while the tortillas are warm and the veggies are crisp.
Keeping It Fresh
Store components separately for the best texture. Keep the sauce in a sealed jar in the fridge for up to 4 days. Veggies can be prepped a day ahead; store cabbage wrapped in a paper towel to stay crisp.
If you’re packing leftovers, assemble just before eating, and keep the avocado and sauce separate until serving. For the tortillas, reheat briefly in a skillet or wrap in a damp paper towel and microwave for 15–20 seconds.
Benefits of This Recipe
- Flavor-forward and balanced. The tangy herb sauce brings brightness without being heavy.
- Flexible for different diets. Easy to keep vegetarian, pescatarian, or gluten-free with corn tortillas.
- Packed with greens. Fresh herbs, cabbage, and avocado deliver fiber, vitamins, and healthy fats.
- Weeknight-friendly. Prep the sauce and veggies ahead, then assemble in minutes.
- Great for groups. Set up a taco bar so everyone builds their own.
Common Mistakes to Avoid
- Skipping the acid. Lemon juice and vinegar make the sauce pop. Without them, it tastes flat.
- Overmixing the avocado into the sauce. Keep avocado as a topping for texture and freshness.
- Not drying the herbs. Wet herbs can thin the sauce and mute flavor.
Pat them dry before blending.
- Cold tortillas. Warm tortillas are essential for soft, foldable tacos that don’t crack.
- Overloading each taco. Build modestly. Smaller, balanced bites are easier to eat and taste better.
Alternatives
- Dairy-free sauce: Use a thick, unsweetened plant-based yogurt or silken tofu instead of dairy, and add an extra tablespoon of olive oil for richness.
- Extra-green boost: Blend in a handful of spinach or arugula for more color and nutrients.
- Heat lovers: Add a jalapeño to the sauce or top with sliced serranos or a few dashes of hot sauce.
- Roasted veggie tacos: Swap protein for roasted zucchini, bell peppers, and mushrooms. Toss with cumin and chili powder.
- Grainy crunch: Add toasted pepitas or a sprinkle of crushed tortilla chips for texture.
- Classic twist: Use anchovies in the sauce for a brinier, old-school green goddess flavor.
FAQ
Can I make the sauce ahead of time?
Yes.
The sauce actually tastes better after a few hours as the flavors meld. Store it in an airtight jar for up to 4 days. Stir before serving.
What proteins work best?
Grilled chicken, shrimp, crispy tofu, or roasted chickpeas all pair well.
Keep the seasoning simple so the sauce stays the star.
Can I use only one herb?
You can, but the mix of basil, cilantro, and parsley gives that signature layered flavor. If needed, use mostly basil and parsley, then add chives for freshness.
How do I keep the tortillas from breaking?
Warm them just before serving and stack them in a towel to trap steam. For extra insurance with corn tortillas, double up two per taco.
Is there a low-carb option?
Use lettuce cups instead of tortillas, or serve everything over a bed of shredded cabbage as a taco bowl.
What if I don’t like capers or anchovies?
Skip them and add an extra pinch of salt and a few drops of Worcestershire or a dash of soy sauce to replace some of the savory depth.
Can I freeze the sauce?
Freezing is not ideal.
The texture may separate once thawed. It’s best made fresh or kept in the fridge for a few days.
Wrapping Up
These green goddess tacos are simple, bright, and full of fresh flavor. The herby sauce ties everything together and turns everyday ingredients into something special.
Keep the components on hand, and you can whip up a fast, colorful meal any night of the week. Whether you go vegetarian or add your favorite protein, these tacos are the kind you’ll make again and again. Enjoy them warm, with extra lime and a generous drizzle of that green goodness.
Ingredients
Instructions
- Make the sauce. In a blender or food processor, add yogurt, mayo, basil, cilantro, parsley, chives, lemon juice, vinegar, garlic, capers or anchovies, olive oil, salt, and pepper. Blend until smooth and green. Add a splash of water if you want a drizzleable consistency.
- Taste and adjust. Add more lemon for brightness, salt for depth, or herbs for a stronger green flavor. The sauce should be tangy, herby, and creamy.
- Prep the veggies. Slice the cabbage, radishes, scallions, and cucumber. Dice or slice the avocado. Keep everything in small bowls for easy assembly.
- Cook or warm your protein. If using chickpeas, roast with olive oil, salt, pepper, and a pinch of cumin at 400°F (200°C) for 15–20 minutes. For chicken or shrimp, season simply and cook until just done. Tofu can be pan-crisped with a little oil and cornstarch.
- Warm the tortillas. Heat a dry skillet over medium-high heat and warm each tortilla 20–30 seconds per side until pliable and lightly charred. Keep them wrapped in a clean towel.
- Assemble the tacos. Add a handful of cabbage to each tortilla. Top with protein (if using), cucumber, avocado, radish, and scallions.
- Finish with sauce and herbs. Drizzle generously with green goddess sauce. Sprinkle with fresh cilantro and a squeeze of lime.
- Serve right away. These taste best while the tortillas are warm and the veggies are crisp.
