TACOS WITH GREEN BEANS, CHILES AND TOMATILLO SALSA

Tacos With Green Beans, Chiles and Tomatillo Salsa image

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.

Provided by Martha Rose Shulman

Categories dinner, easy, lunch, main course

Time 30m

Yield 10 tacos

Number Of Ingredients 13

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)

Steps:

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 3/4-inch lengths. Toss with the chiles, onion, tomatoes, cilantro, salt, pepper, cheese, and chopped hard-boiled eggs.
Whisk together the lime juice, olive oil and salsa. Taste and adjust salt and pepper. Toss with the beans.
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.

Nutrition Facts : @context http, Calories 160, UnsaturatedFat 6 grams, Carbohydrate 16 grams, Fat 9 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 298 milligrams, Sugar 1 gram, TransFat 0 grams