Almost no cook tacos with creamy salsa verde (recipe in the comments)
This is an old stand by from early in our days living in southern California. It's a great summer dinner because you don't have to heat up the house much to make it. The recipe we based this on was billed as completely no cook. The taco filling is tons of raw veggies and black beans. This makes for an unusually crisp taco with lots of flavor. We added the rice to make it slightly less raw, because the original seemed a little too acidic and not very filling. Cooking 3/4 of a cup of rice is fast and not too heat intensive, but if you want to avoid the heat completely use frozen rice in the microwave. The sauce, which was far more complex in the original, is stupidly easy in our version and truly amazing. Make double to use as a great dip for veggies or tortilla chips. We've served this for casual company many times and it's always a hit because it's so unique. Tonight's version seemed unusually good, but, as is so often the case, we can't figure out what we did differently. I think we put more cilantro in, which is reflected in the posted recipe, but am not sure that's it.
Chopping: Celery, tomato, cilantro, serrano
Time: 35 minutes
Make ahead: This saves really well. Don't mix the sauce in while you save.
J: "Better than usual - I feel like I keep saying that!"
M: "Super fresh."