SUMMER TACOS WITH CORN, GREEN BEANS AND TOMATILLO SALSA
Another way to use the versatile green bean in summer cooking. Cut into one-inch lengths and add to a mix of corn, chiles and green tomatillo salsa. Green beans are such a reliable and versatile summer vegetable. I serve them on their own, of course, but I also throw them into various pasta dishes and salads, and here I've used them in a taco filling. Cook the beans first, just until tender, then cut them into one-inch lengths and add to this sweet and spicy mix of corn, chiles and green tomatillo salsa.
Provided by Martha Rose Shulman
Categories brunch, dinner, lunch, tacos, appetizer, main course
Time 20m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Bring a large saucepan full of water to a boil and salt generously. Add green beans and cook for 5 minutes. Transfer to a bowl of cold water, drain and cut in 1-inch lengths.
- Cut the kernels off corncobs. Heat olive oil over medium heat in a large, heavy skillet and add onion. Cook, stirring often, until tender, about 5 minutes. Add a generous pinch of salt, the corn and chile, and continue to cook for another 4 to 5 minutes, stirring often, until corn is tender. Stir in green beans and cilantro, and about 1/4 cup of the salsa (more to taste). Remove from heat. Taste and adjust seasonings.
- Top warm tortillas with corn and bean mix. Sprinkle cheese over the corn and add more salsa if desired.
Nutrition Facts : @context http, Calories 321, UnsaturatedFat 8 grams, Carbohydrate 48 grams, Fat 13 grams, Fiber 7 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 613 milligrams, Sugar 11 grams, TransFat 0 grams
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M S GAMING YT
[email protected]Yum!
Hyrum Galit
[email protected]These tacos are a great way to enjoy the flavors of summer.
Priya Paul
[email protected]I love the bright and colorful presentation of these tacos.
Ali Ali
[email protected]These tacos are perfect for a summer party or potluck.
Nadim Hassan
[email protected]These tacos are a great way to get your kids to eat their vegetables.
Vindaris Bell
[email protected]I love that these tacos are so versatile. You can use any type of fish or protein that you like.
Rosemary Kwofie
[email protected]I made these tacos with grilled chicken instead of fish and they were still delicious. I think grilled shrimp would also be good.
Lema Sol
[email protected]These tacos are a great way to use up leftover corn and green beans. I always have some leftover from summer barbecues.
Judy Alamir
[email protected]I'm not a huge fan of tomatillos, but I really enjoyed the tomatillo salsa in these tacos. It was the perfect balance of sweet and tart.
Sylvia. Cottonwood
[email protected]These tacos are so easy to make and they're packed with flavor. I love that I can use fresh summer produce to make them.
Nwaonye Kingsley
[email protected]I made these tacos for a party last weekend and they were a hit! Everyone loved them. The flavors are so bright and flavorful.
Shelley Clagg
[email protected]These tacos are a delicious and refreshing summer meal! The corn, green beans, and tomatillo salsa are a perfect combination of flavors. I especially loved the tangy and slightly spicy tomatillo salsa. It really brought the dish together.