Beef Tacos & Roasted Green Beans with Cucumber-Avocado Salsa

Beef Tacos & Roasted Green Beans

with Cucumber-Avocado Salsa

30 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

It’s taco night, chefs! For classic flavor, we’re seasoning tender slices of beef with a blend of bold Mexican spices. We’re also filling our tacos with crunchy baby romaine and a refreshing salsa made with creamy avocado, cool radish and salt and pepper cucumber—a hybrid variety with a pale exterior. A side of seasonal roasted green beans and red onion rounds out the meal, while a sprinkling of Cotija cheese adds a pleasantly salty accent to this delicious tapestry of flavors.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    645 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Snap off and discard the stem ends of the green beans. Peel the onion and cut into large wedges; separate the layers. Trim off and discard the ends of the radishes; small dice. Small dice the cucumber. Stack the tortillas on a large piece of aluminum foil; tightly wrap the foil around the tortillas. Cut off and discard the root end of the lettuce; thinly slice the leaves. Quarter the limes. Pit, peel and small dice the avocado; toss with the juice of 1 lime wedge to prevent browning.

Roast the vegetables:
2 Roast the vegetables:

Place the green beans and onion on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 20 to 22 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven and transfer to a serving dish. Set aside in a warm place.

Make the salsa:
3 Make the salsa:

While the vegetables roast, in a large bowl, combine the radishes, cucumber, avocado and the juice of 3 lime wedges; season with salt and pepper. Drizzle with olive oil and toss to mix; season with salt and pepper to taste.

Warm the tortillas:
4 Warm the tortillas:

While the vegetables continue to roast, carefully place the foil-wrapped tortillas directly onto the oven rack. Warm 6 to 8 minutes, or until heated through. Carefully remove from the oven.

Cook the beef:
5 Cook the beef:

While the tortillas warm, using your hands, separate the sliced beef and pat dry with paper towels; transfer to a bowl. Season with salt, pepper and the spice blend; toss to coat. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on high until hot. Working in 2 batches, add the seasoned beef in a single layer. Cook, without stirring, 2 to 3 minutes, or until browned on the first side. Continue to cook, stirring frequently, 30 seconds to 1 minute, or until browned and just cooked through. Transfer to a plate.

Finish & serve your dish:
6 Finish & serve your dish:

Just before serving, when cool enough to handle, carefully unwrap the warmed tortillas and transfer to a serving dish. Divide the lettuce, cooked beef, salsa and as much of the cheese as you’d like (you may have extra cheese) between the tortillas. Garnish the roasted vegetables with any remaining cheese, if you’d like. Serve with the remaining lime wedges on the side. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Snap off and discard the stem ends of the green beans. Peel the onion and cut into large wedges; separate the layers. Trim off and discard the ends of the radishes; small dice. Small dice the cucumber. Stack the tortillas on a large piece of aluminum foil; tightly wrap the foil around the tortillas. Cut off and discard the root end of the lettuce; thinly slice the leaves. Quarter the limes. Pit, peel and small dice the avocado; toss with the juice of 1 lime wedge to prevent browning.

2 Roast the vegetables:

Place the green beans and onion on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 20 to 22 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven and transfer to a serving dish. Set aside in a warm place.

Roast the vegetables:
3 Make the salsa:

While the vegetables roast, in a large bowl, combine the radishes, cucumber, avocado and the juice of 3 lime wedges; season with salt and pepper. Drizzle with olive oil and toss to mix; season with salt and pepper to taste.

4 Warm the tortillas:

While the vegetables continue to roast, carefully place the foil-wrapped tortillas directly onto the oven rack. Warm 6 to 8 minutes, or until heated through. Carefully remove from the oven.

Warm the tortillas:
5 Cook the beef:

While the tortillas warm, using your hands, separate the sliced beef and pat dry with paper towels; transfer to a bowl. Season with salt, pepper and the spice blend; toss to coat. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on high until hot. Working in 2 batches, add the seasoned beef in a single layer. Cook, without stirring, 2 to 3 minutes, or until browned on the first side. Continue to cook, stirring frequently, 30 seconds to 1 minute, or until browned and just cooked through. Transfer to a plate.

6 Finish & serve your dish:

Just before serving, when cool enough to handle, carefully unwrap the warmed tortillas and transfer to a serving dish. Divide the lettuce, cooked beef, salsa and as much of the cheese as you’d like (you may have extra cheese) between the tortillas. Garnish the roasted vegetables with any remaining cheese, if you’d like. Serve with the remaining lime wedges on the side. Enjoy!

Finish & serve your dish:
Browse Steps
1 of 6