Tacos With Green Beans, Chiles and Tomatillo Salsa Recipe

Name: Tacos With Green Beans, Chiles and Tomatillo Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound green beans or a combination of green and yellow beans, trimmed; 1 to 2 serrano or jalapeno 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)

Servings: persons

1 pound green beans or a combination of green and yellow beans, trimmed
1 to 2 serrano or jalapeno 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)

1
Steam the green beans or blanch in salted boiling water for 4 minutes.
2
Transfer to a bowl of cold water, then drain and dry on paper towels or a clean kitchen towel.
3
Cut into 3/4-inch lengths.
4
Toss with the chiles, onion, tomatoes, cilantro, salt, pepper, cheese, and chopped hard-boiled eggs.
5
Whisk together the lime juice, olive oil and salsa.
6
Taste and adjust salt and pepper.
7
Toss with the beans.
8
Heat the tortillas: wrap in a kitchen towel and place in a steamer basket over 1 inch of boiling water.
9
Bring to a boil, cover the pot and steam 1 minute.
10
Turn off the heat and allow to sit for 10 to 15 minutes without uncovering.
11
Top with a spoonful of the bean salad, garnish with a handful of shredded cabbage if desired, fold the tortilla over and serve.

533

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pound green beans or a combination of green and yellow beans, trimmed, 1 to 2 serrano or jalapeno 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, and more.

Yes, Tacos With Green Beans, Chiles and Tomatillo Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Tacos With Green Beans, Chiles and Tomatillo Salsa

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