008: Mexican-Style Green Beans

1. Prep for Takeoff: Blanch the green beans in boiling salted water for 3-4 minutes until tender-crisp and vibrant green. Drain and immediately transfer to a bowl of ice water to stop the cooking process. Drain again and pat dry.

2. Toast the Breadcrumbs: Heat 1 tbsp of olive oil in a skillet over medium heat. Add the panko breadcrumbs and toast, stirring frequently, until golden brown (about 2-3 minutes). Remove from the skillet and set aside.

3. Sauté and Season: In the same skillet, heat the remaining 1 tbsp of olive oil. Add the finely chopped red onion and cook for 2-3 minutes until softened.

4. Add the Green Beans: Toss in the blanched green beans and sprinkle with Tailhook Taco Blend. Stir well to coat the beans evenly with the spice blend. Sauté for another 3-4 minutes, allowing the beans to absorb the flavors.

5. Add a Zesty Finish: Remove the skillet from the heat. Add the lime zest and a squeeze of lime juice, tossing to combine. Season with salt and pepper to taste.