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Feta Veggie Tacos with Hatch Chile Sauce

Veggie tacos
Feta Veggie Tacos with Hatch Chile Sauce

The following recipe and photo were provided by our friends at Serious Foodie.

Taco night just gained some new flavor thanks to the addition of an internationally-inspired sauce! Whether you choose to follow a diet with or without meat you’ll love these flavor-packed veggie tacos featuring crema, feta and Serious Foodie Hatch Chile Sauce!

Total Time: 15 minutes
Serves: 4

Feta Veggie Tacos with Hatch Chile Sauce


  • 1 cup Greek yogurt
  • 1/4 cup extra-virgin olive oil
  • 2 oz. creamy feta cheese
  • 3 tbsp. cilantro, finely chopped
  • 1-2 cups corn, cooked
  • 1 can garbanzo beans, rinsed
  • 1/2 tsp. ground cumin
  • Kosher salt and pepper
  • 8 6 inch flour tortillas
  • 1 jar Serious Foodie Hatch Chile Sauce
  • Avocado wedges
  • Radishes, sliced
  • Cilantro sprigs for garnish, optional


  1. Working in a large bowl, add corn and beans. Toss.
  2. In a separate bowl, add yogurt, olive oil, cheese, cilantro and cumin. Season with salt and pepper. Mix.
  3. Add all but 1/2 cup of the crema (made in step 2) to corn and beans. Season with salt and pepper and toss to fully coat.
  4. Spoon the corn and bean mixture onto warm tortillas. Top with avocado, radishes and cilantro sprigs. Add a spoonful of Hatch Chile Sauce and additional crema, if desired. Enjoy!
Heinen's logo in black
By Heinen's Grocery Store
In 1929, Joe Heinen opened the doors of a small butcher shop on the east side of Cleveland, Ohio, aiming to establish himself as the city’s purveyor of quality meats. As customers came into Heinen’s new shop for their meat purchases, they began asking him to carry groceries as well. Joe added homemade peanut butter, pickles and donuts and by 1933, business had grown enough to include a line of produce and canned goods. Heinen’s Grocery Store was born.

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