By Martha Rose Shulman
- Total Time
- 15 to 20 minutes
- Rating
- 5(409)
- Notes
- Read community notes
These sweet and spicy tacos can be filled with chard of any color, or other greens like beet greens or amaranth. I used Swiss chard for these tacos, but other greens like beet greens or amaranth will work. I don’t recommend strong-tasting cruciferous greens like kale, though. You can use green chard, red chard or rainbow, and do include the stalks if they’re nice and wide. Don’t skimp on the garlic. As for the salsa, you can choose between fresh or cooked tomato salsa, or use a salsa verde made with tomatillos. They all work well. A quarter cup of filling is plenty for each taco.
Featured in: Vegetarian Taco Night
or to save this recipe.
Print Options
Include recipe photo
Advertisem*nt
Ingredients
Yield:8 tacos, serving 4
- 1generous bunch Swiss chard (about ¾ pound)
- Salt to taste
- 1medium white, red or yellow onion, sliced
- 3large garlic cloves, minced
- Kernels from 2 ears sweet corn
- Freshly ground pepper
- 8warm corn tortillas
- ½cup crumbled queso fresco or feta (but not too salty a feta)
- Salsa of your choice
Ingredient Substitution Guide
Preparation
Step
See AlsoCreamy Macaroni and Cheese RecipeBone-In Rib Roast Recipe - It's Easier than You Think!Fried Pickles With Pickled Ranch Dip RecipeSeeded Chocolate Chip Cookies Recipe1
Bring a large pot of water to a boil while you stem chard and wash leaves in 2 rinses of water. Rinse stalks and dice them if they are wide and not stringy.
Step
2
When water in pot comes to a boil, salt generously and add chard leaves. Blanch for a minute, then transfer to a bowl of cold water and drain. Take chard up by the handful and squeeze out excess water, then cut into ½-inch wide strips. Set aside.
Step
3
Heat oil over medium heat in a large, heavy skillet and add onion. Cook, stirring often, until onions are tender and beginning to color, about 8 minutes, and add a generous pinch of salt, the garlic, diced chard stalks and corn kernels. Continue to cook, stirring often, until corn is just tender, about 4 minutes. Stir in chard and cook, stirring, for another minute or two, until ingredients are combined nicely and chard is tender but still bright. Season to taste with salt and pepper. Remove from heat.
Step
4
Heat tortillas. Top with vegetables, a sprinkling of cheese and a spoonful of salsa.
- Advance preparation: The filling will keep for a day in the refrigerator. Rehea gently in a skillet.
Ratings
5
out of 5
409
user ratings
Your rating
or to rate this recipe.
Have you cooked this?
or to mark this recipe as cooked.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
CD
I added black beans to the recipe because I wanted a bit more protein and substance. I also just put the chard in the pan which was simpler than using another pot to blanch it. The recipe was quick and delicious.
Julia
There are a lot of people out there who would never eat a chard taco. Don't be one of them! This is so good that I just made it for a second time, this time as a naked and tortilla-less side dish.
Amy Christine
This is absolutely delicious and so easy to make. I made 'blackened' (paprika, garlic, oregano, cayenne) zucchini and roasted poblano peppers too to add to the taco. Great with homemade tomatillo salsa. AND must with Mark Bittman's homemade corn tortillas, which are absurdly easy! Also, you really don't need to blanch the chard if you're in a hurry. It cooks down quickly.
CarolF
Seasoned with cumin powder. Don’t omit garlic.
jk1
Is the blanching step really needed? Can't the uncooked leaves simply be added to the skillet a couple minutes earlier?
Linda PA
Great flavor combination that I served with queso fresco and cilantro but without tortillas! Had a steak, oven fries, salad dinner for friends and made this mainly for myself as my vegetarian entree. Friends loved this served as a side vegetable At room temp. Made with tortillas a few months ago and I love it as taco fill too.
AshleighZ
Genuinely surprised by how delicious this dish is. I make it exactly as is and I always double it so we have tasty, healthy lunches the next day.I’ve probably made this 10 times. I return to it for a quick and delicious meal any season of the year!
JG
This was very good! I will make it again but follow other’s’ suggestions to add black beans to make it a bit more substantial and/or make just the filling as a side dish because we were still a bit hungry.
Claire
Seemed like a pretty basic recipe on its own, but my partner added some typical taco seasonings (cumin, etc.) and some black beans which helped it turn out well. Would recommend serving with avocado and salsa.
Joel
Toasty corn variation: cook everything except for the corn as described, then remove from the pan and cook the corn in a single layer without moving until it smells toasty and is deeply browned on one side. Return other ingredients just to heat through, season and serve.
Lili
Absolutely delicious. I make time and time again. I do add black beans. It is not only good with tacos, it's a delicious vegetarian lunch if you add rice!
Tara
Add in black beans and cumin
Jennifer
I added black beans and some cumin and coriander like other reviewers suggested. I served this with guacamole, salsa and cotija. We all thought it was good/fine, but I don't think I'll make it again.
N M
Combined this recipe another on NY cooking that uses green beans and corn. So I used beat greens, green beans and added jalapeño to garlic and onions sauté. Served on top of crema (avocado/lime/sriracha, sour cream), and topped with easy tomatillo salsa. This meat eater who adores fish tacos will be making this recipe often.
N M
forgot, feta or similar cheese for sure and was fine with flour tortilla's.
Laura
I added smoked paprika to the mix, but still wasn’t wowed by it. I think it has potential. It definitely needs something salty (like the cheese) or acidic like pickled veggies or lime juice.
LM
Add a little cream and reduce down for richness and balance
wsrgrs
So delicious! Took some good advice from others here and added black beans and more chard. Served with homemade guacamole, which really put it over the top — in a good way. BTW I’m not a vegetarian but I’ll be making this again.
Jean
No oil quantity is included for the sautéing.
Private notes are only visible to you.
