Tacos With Green Beans, Chiles and Tomatillo Salsa

Name: Tacos With Green Beans, Chiles and Tomatillo Salsa
Total time: 30 min
Yield: 10 tacos
Ingredients: 1 pound green beans or a combination of green and yellow beans, trimmed; 1 to 2 serrano or jalapeño chiles (to taste), minced; 1/4 cup finely chopped red or white onion, soaked in cold water to cover for 5 minutes, then drained and rinsed (optional); 1/2 pound ripe red or yellow tomatoes (or a mix), diced; 1/4 cup chopped cilantro; Salt and freshly ground pepper; 3 ounces queso fresco or feta, crumbled; 2 hard-boiled eggs, chopped; 3 tablespoons freshly squeezed lime juice; 1/4 cup extra virgin olive oil; 1/4 cup fresh tomatillo salsa; 10 corn tortillas; Shredded cabbage for the tacos (optional)

By Martha Rose Shulman

Total Time: About 30 minutes
Rating: 5(74)
Comments: Read comments

This filling works in tacos or on its own as a delicious summer salad. This is another summer taco filling that can also stand alone as a delicious salad.

Featured in: Quick Fresh Tomatillo Salsa

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Ingredients

Yield:10 tacos

1pound green beans or a combination of green and yellow beans, trimmed
1 to 2serrano or jalapeño chiles (to taste), minced
¼cup finely chopped red or white onion, soaked in cold water to cover for 5 minutes, then drained and rinsed (optional)
½pound ripe red or yellow tomatoes (or a mix), diced
¼cup chopped cilantro
Salt and freshly ground pepper
3ounces queso fresco or feta, crumbled
2hard-boiled eggs, chopped
3tablespoons freshly squeezed lime juice
¼cup extra virgin olive oil
¼cup fresh tomatillo salsa
10corn tortillas
Shredded cabbage for the tacos (optional)

Ingredient Substitution Guide

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Preparation

Step 1
Steam the green beans or blanch in salted boiling water for 4 minutes. Transfer to a bowl of cold water, then drain and dry on paper towels or a clean kitchen towel. Cut into ¾-inch lengths. Toss with the chiles, onion, tomatoes, cilantro, salt, pepper, cheese, and chopped hard-boiled eggs.
Step 2
Whisk together the lime juice, olive oil and salsa. Taste and adjust salt and pepper. Toss with the beans.
Step 3
Heat the tortillas: wrap in a kitchen towel and place in a steamer basket over 1 inch of boiling water. Bring to a boil, cover the pot and steam 1 minute. Turn off the heat and allow to sit for 10 to 15 minutes without uncovering. Top with a spoonful of the bean salad, garnish with a handful of shredded cabbage if desired, fold the tortilla over and serve.

Tip

Advanced preparation: Blanched or steamed green beans will keep for 2 or 3 days in the refrigerator, but it's best to blanch or steam them on the day you're serving this. You can make the salad several hours ahead and refrigerate.

Ratings

5 out of 5

74 user ratings

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Comments

JoYouDog7 years ago

There are recipes for tomatillo salsa on this site.

Rebecca S.3 years ago

Nice way use up summer produce. Doesn’t really need to live in a tortilla. I’d add corn next time.

delicious2 years ago

Made it as a salad. Refreshing. Easy. Only use one Serrano chili if your tomatillo salsa is spicy. I made The NY Times tomatillo salsa recipe with 2 Serrano chilis. Spicy!!

Rebecca S.3 years ago

Nice way use up summer produce. Doesn’t really need to live in a tortilla. I’d add corn next time.

Ali Litts6 years ago

This was really good even with flour tortillas. I made the tomatillo salsa, which was very soupy, and that took most of the time but now we have some left for other foods. I think the cabbage would be a nice addition but I didn't have any at that point.

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