Veggie Tacos with Avocado Tomatillo Salsa
The tomatillo is a plant of the nightshade family, related to the cape gooseberry, bearing small, spherical and green or green-purple fruit of the same name. Tomatillos originated in Mexico, and are a staple of that country’s cuisine.
Yields 6 Servings
Ingredients
- 12-15 ripe tomatillos
- 1 jalapeno
- 1 tsp olive oil
- 2/3 cup diced white onion
- 3 garlic cloves, minced or crushed
- 2 cups vegetable stock
- 1 (14oz) can white beans
- salt & pepper
- 2 Tbsp fresh lime juice
- 6 small corn tortillas, cut into 1/4″ strips
- 1 tsp olive oil
- 1 avocado, cubed
- 1/2 cup chopped cilantro
- 1/2 cup plain yogurt
Instructions
- Turn your oven broiler on high and line a baking sheet with foil.
- Peel, wash, and cut the tomatillos in half. Place them (cut side down) on the baking sheet along with the peppers* about 4″ under the broiler. Let cook for 4-6 minutes, or until the skins on the tomatillos are starting to blacken.
- Remove from the heat and transfer (along with all juices on the foil) to a blender.
- Add the oil to a medium soup pot over medium heat. Once hot, add the onion and garlic. Cook, stirring, until the onions begin to soften (about 4 minutes). Add the vegetable stock, tomatillo puree, and beans. Bring to a simmer, and season with salt & pepper to taste. Add the lime juice before serving.
- While the soup is cooking, toss the tortilla strips in the olive oil and season liberally with salt. Spread in a single layer on a baking sheet and cook at 400F for 10 minutes, or until golden and crispy.
- When the soup is hot and seasoned, serve topped with the tortilla strips, avocado, cilantro, and plain yogurt.