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Beef Tacos & Roasted Green Beans
with Cucumber-Avocado Salsa
30 MIN
4 Servings
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-
NutritionPER SERVING
-
Calories645 Cals (est.)
fresh
ingredients
Title
-
1⅛ lbs Thinly Sliced Beef
- 8 Flour Tortillas
- ¼ cup Grated Cotija Cheese
- 10 oz Green Beans
- 3 Radishes
- 2 Limes
- 1 Avocado
- 1 head Baby Romaine Lettuce
- 1 Red Onion
- 1 Salt And Pepper Cucumber
- 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
time-saving
tips & techniques
step-by-step
instructions
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.
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.
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!
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.
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.
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!
Tips from Home Chefs