TACOS WITH GREEN BEANS, CHILES AND TOMATILLO SALSA
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
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
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
BEEF TACOS WITH SALSA VERDE
Provided by Food Network Kitchen
Time 6h20m
Number Of Ingredients 12
Steps:
- Heat the vegetable oil in a large skillet over medium-high heat. Season the beef with the cumin, 1 teaspoon salt and 1/4 teaspoon pepper. Add to the skillet and cook until golden brown, about 3 minutes per side.
- Transfer the meat to a 6-quart slow cooker, then add the salsa, onion and garlic. Cover and cook on high, 6 hours.
- Remove the meat to a cutting board and shred with 2 forks, discarding the excess fat. Return the meat to the slow cooker and stir in the cilantro.
- Serve the meat in tortillas and top as desired. Serve with lime wedges.
CARNE ASADA TACOS WITH GREEN SALSA
Steps:
- Preheat the oven to 325 degrees F.
- Add the vegetable stock, tomatoes, chipotle peppers, onions and garlic to a Dutch oven and stir to combine.
- In small bowl, combine the cumin, chili powder, salt and black pepper. Sprinkle the spice mixture over the beef so that it is evenly coated. Put the seasoned beef into the Dutch oven and cover. Braise in the oven until the meat is fork tender, about 3 hours. Remove the beef from the pot and put it into a baking dish. Shred with 2 forks and drizzle with some of the braising liquid to keep the meat moist. Cover with some aluminum foil until ready to serve.
- Preheat a broiler.
- Put the poblano peppers on a sheet pan under the broiler for 8 minutes, turning every 2 minutes until the skins are charred. Remove the pan from the broiler, put the peppers into a bowl, cover with plastic wrap and let them sit to allow the skin to separate from the flesh, about 10 minutes. Core, seed and peel the charred skin from the peppers.
- Add the peppers along with the remaining salsa ingredients, except 3/4 of the diced avocado, to a blender. Puree the mixture until smooth. Pour the mixture into a medium bowl, and add the remaining diced avocado. Gently toss the salsa with a rubber spatula to coat the avocado. Taste and adjust the seasonings with more salt and pepper, if needed. Set aside
- Bring the canola oil to 350 degrees F in a large skillet over medium heat. Fry the corn tortillas in batches until crispy but still slightly pliable, about 2 to 3 minutes. Transfer them to a sheet tray lined with paper towels to drain any excess oil.
- Put the flour tortillas in a damp towel and microwave for 45 seconds on high to soften them. Arrange a fried corn tortilla onto each flour tortilla. Spoon some of the beef onto the fried tortilla, top each taco with some shredded cabbage, 2 tablespoons green salsa and 1 tablespoon queso fresco. Repeat with the remaining ingredients. Arrange on a serving platter and serve.
ZUCCHINI AND CORN TACOS
Provided by Jimmy Shaw
Categories Vegetable Fourth of July Picnic Vegetarian High Fiber Cinco de Mayo Father's Day Dinner Lunch Corn Squash Zucchini Summer Healthy Party Self
Yield Serves 4
Number Of Ingredients 12
Steps:
- Heat half of oil in a large skillet over high heat. Toast corn 5 minutes, stirring; season with salt. Remove corn; set aside. Heat remaining 1 tablespoon plus 1 1/2 teaspoons oil in skillet. Cook onion, stirring, until it caramelizes, 5 minutes. Add garlic; cook 1 to 2 minutes. Add tomatoes; cook 10 minutes. Add zucchini; cook until tender, 10 to 12 minutes; season with salt. Add corn, beans, epazote and pepper. Cook 3 minutes. Split filling among tortillas; top each with 1 1/2 teaspoons salsa and 1 teaspoon cheese.
GRATED SQUASH, CORN AND TOMATILLO TACOS
Once you've made the tomatillo salsa, this light filling is very quick to put together.
Provided by Martha Rose Shulman
Categories dinner, easy, lunch, quick, main course
Time 30m
Yield 10 to 12 tacos
Number Of Ingredients 11
Steps:
- Heat the oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring, until tender, about 5 minutes, and add the garlic and chiles. Cook, stirring, until the garlic is fragrant, 30 seconds to a minute, and add the grated squash, the corn kernels, and salt and pepper to taste. Cook, stirring, until the squash has wilted in the pan and the corn is tender, about 5 minutes. Stir in the cilantro, taste and adjust seasonings. Remove from the heat.
- Warm corn tortillas: Wrap them in a dish towel and place in a steamer above 1 inch of water. Bring the water to a boil, cover tightly and steam for 1 minute. Turn off the heat and allow to sit for 10 to 12 minutes.
- Spoon the warm corn and squash mixture onto the hot tortillas. Top with a generous spoonful of salsa, a sprinkling of cheese, and if desired, a handful of shredded cabbage. Fold up the tortilla and serve.
Nutrition Facts : @context http, Calories 104, UnsaturatedFat 2 grams, Carbohydrate 15 grams, Fat 4 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 237 milligrams, Sugar 3 grams, TransFat 0 grams
SALMON TACOS WITH GREENS AND TOMATILLO SALSA
You can also use arctic char in this tangy, healthy filling for tacos, which tastes good hot or cold. The fish can be cooked up to three days ahead, if you'd like, and flake it. The spinach can also be steamed ahead of time and then kept in the refrigerator for up to three days. Then just toss everything together with the tomatillo salsa when you're ready to eat.
Provided by Martha Rose Shulman
Categories dinner, easy, lunch, main course
Time 50m
Yield 8 to 10 tacos
Number Of Ingredients 11
Steps:
- Preheat the oven to 300 degrees. Cover a baking sheet with foil and lightly oil the foil. Place the salmon or arctic char on top. Season with salt and gently rub the salt into the surface of the salmon. Add pepper to taste. Fill a roasting pan or cake pan halfway with boiling water and place it on the oven floor. Place the fish in the oven and bake 10 to 20 minutes (depending on the thickness), until white beads of protein appear on the surface and the fish can be pulled apart with a fork. Remove from the heat and allow to cool until you can handle it. If desired, scrape away the white protein beads, then flake the fish and place in a bowl. Discard the skin. Season the fish well with salt and pepper.
- Steam the spinach or chard just until wilted, about 1 minute for spinach, 2 minutes for chard, or blanch in boiling salted water (20 seconds for spinach, about 1 minute for chard). Transfer to a bowl of cold water, then drain and, taking the greens up by the handful, squeeze out excess water. Chop medium-fine.
- Heat the olive oil over medium heat in a heavy, medium size skillet and add the garlic and chile. Stir until fragrant, 30 seconds to a minute, and add the greens and salt and pepper to taste. Stir and toss in the pan for about a minute, until nicely infused with the oil, garlic and chile. Remove from the heat and add to the fish. Stir in 1/2 cup of the salsa. Taste and adjust seasonings.
- 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 the hot tortillas with the fish. Spoon on a little more salsa and if desired, garnish with crumbled cheese and shredded cabbage. Fold the tortillas over and serve.
Nutrition Facts : @context http, Calories 191, UnsaturatedFat 6 grams, Carbohydrate 15 grams, Fat 9 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 344 milligrams, Sugar 2 grams
QUICK GREEN TOMATILLO SALSA
I make this tangy, versatile tomatillo salsa to accompany a range of Mexican and Tex-Mex dishes. It's always great with shrimp and fish, and it's my go-to salsa for tacos with chicken in the filling, and with vegetables like potatoes and greens, summer squash and corn. I roast the tomatillos under the broiler before blending them to get a deep, toasty flavor. You can also roast the chiles if you want a deeper roasted-spicy flavor, as opposed to grassy-spicy flavor. If you wish to roast the chiles alongside the tomatillos, place the whole chiles on the baking sheet, too; they will be done faster than the tomatillos, only a minute or two on each side. Once they're cool enough to handle, peel and stem them, and coarsely chop, then proceed with the recipe.
Provided by Martha Rose Shulman
Categories dips and spreads
Time 20m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Heat broiler, positioning a rack at the highest setting under the heat. Cover a baking sheet with foil and place tomatillos on top, stem side down. Broil 2 to 5 minutes, until charred on one side. Turn tomatillos over and broil 2 to 5 minutes longer, until charred. Transfer tomatillos to a blender, tipping in any juice that may have accumulated on the foil.
- Add chiles, onions, garlic (if using), cilantro and 1/4 cup water to blender and blend to a coarse purée. Transfer to a bowl and thin out as desired with water. Taste and adjust salt. Set aside for at least 30 minutes before serving, to allow the flavors to develop.
Nutrition Facts : @context http, Calories 42, UnsaturatedFat 1 gram, Carbohydrate 8 grams, Fat 1 gram, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 302 milligrams, Sugar 5 grams
BLACK BEAN TACOS WITH CORN SALSA
Provided by Kerri Conan
Categories Bean Vegetarian Kid-Friendly Dinner Corn Legume Bell Pepper Healthy Vegan Tortillas Chile Pepper Self Small Plates
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Heat oven to 400°F. Coat a baking sheet with cooking spray. In a food processor, chop garlic. Add beans, oats, cornmeal, chili powder, 3/4 teaspoon salt and 1/4 teaspoon black pepper; process, stopping once or twice to scrape down sides, until mixture is combined, 1 minute. Crumble bean mixture with hands, sprinkle on prepared sheet, and coat with cooking spray. Bake until firm and crisp on bottom, 10 to 15 minutes. Use a spoon to break up pieces, coat with cooking spray, and bake until crisp all over, 10 to 15 minutes. Stack tortillas and wrap in foil; warm in oven 5 minutes. In a bowl, combine corn, bell pepper, chile, scallions and remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper; sprinkle with lime juice. Divide bean crumble among tortillas; top with corn salsa and cilantro.
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