This easy-to-make family-friendly dinner can be prepared in your slow cooker and is just as wonderful as takeout. We prefer to serve it alongside rice.
| Prep Time: | 20 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 ½ tablespoons olive oil
- 1 large onion, cut into 1/4-inch slices
- 3 cloves garlic, minced
- 1 tablespoon red pepper flakes, or to taste
- ½ cup chicken broth
- 1 bunch Swiss chard, tough stems removed and leaves cut crosswise into 1 1/2-inch slices
- 1 pinch salt
- 12 (6 inch) corn tortillas
- 1 cup crumbled queso fresco cheese
- ¾ cup salsa
Instructions
- Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned golden brown, about 10 minutes. Add the garlic and red pepper flakes, stirring until fragrant, about 1 minute. Stir in the chicken broth, Swiss chard, and salt. Cover and reduce heat to low. Simmer until chard is nearly tender, about 5 minutes. Remove lid and increase heat to medium, stirring until the liquid evaporates, about 5 minutes. Remove from heat and set aside.
- Heat another skillet over medium-high heat. Warm the tortillas in the skillet for about 1 minute per side. Fill the warmed tortillas with the chard, and top with the queso fresco cheese and salsa.
Nutrition Facts
| Calories | 354 kcal |
| Carbohydrate | 49 g |
| Cholesterol | 20 mg |
| Dietary Fiber | 8 g |
| Protein | 14 g |
| Saturated Fat | 4 g |
| Sodium | 531 mg |
| Sugars | 5 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Am I the only person in the world that uses the stems of chard? I grew up on the stuff, my grandma used it all the time– all of it! The key is to cook them separately. Slice the stems crosswise as you would for celery or fennel, then simmer in a small amount of water or steam till crisp- tender. ( the microwave works, too!) Chop them up a bit and add to the rest of the filling ingredients. It bulks up the filling nicely, adds a bit of crunch, and doesn’t waste the stems. You will get a stronger chard taste, though. Adding corn is a great idea as well.
Loves it. I added a thinly sliced poblano pepper half way through the onions cooking for extra texture and taste. Also added tomatoes on top of my finished taco.
OMG you need to try the recipe! At first, I thought I’m not that vegetarian, but I decided to give it a go anyways. I can honestly say it’s been one of the best tacos I’ve ever had and I’m not kidding! I can’t wait to make it for the kids when they come to visit! Note: I used colby jack cheese because that’s all I had………amazing!
It was good! My family enjoyed this. We used a lot more chard than one bunch, and it worked out perfectly.I also upped the garlic because my own personal taste lol
This was very yummy! I made a couple small changes – I used vegetable broth since we don’t eat meat and I only used about a teaspoon of the pepper flakes and it was still hot; I will use a bit less next time. Will definitely make again.
Oh wow! This was good. I’m a Texan, and this had enough kick to satisfy. I served it in taco shells.
I have made this recipe many times. Loved the taste, but could never wait long enough to cook off all the liquid, so I always had soggy tacos. The 5 minutes quoted cooking time is not nearly enough to evaporate the broth. Best to drain the ingredients the best you can before adding to the taco.
This is very good! I thought it would be okay but woo it was yummy! I added cumin seeds when sauteing the onions to add some more spice. I just added red flakes to taste, knowing how much spicyness I like. Yumm. I will definitelymake it again
Was good but not as flavorful as I had hoped. It was my first time using chard in a recipe, so worth the try.
I added red pepper during the onion step and only a pinch of red pepper since I didn’t want it too spicy. Threw it on top of rice with some fish and fresh diced tomatoes – so yummy! I can see how the fish isn’t even needed. Definitely want to put it in a taco next time.
I am on a low-carb program, so I’ve substituted Lo-Carb wraps for the corn tortillas. They’re made by LaTortilla Factory, and each, 8 inch wrap is 60 calories, 6 carbs net total (carbs, 15g minus fiber, 9g, = 6 carbs), less than 1g sugar, and 5g of protein). I love these wraps and they come in other flavors, too.
These tacos were delicious. My husband liked them too. I picked some chard from the garden this morning. I did tone down the red pepper flakes to 1 teaspoon. It was still a little hot. 1/2 teaspoon would be perfect for us.
This recipe was very easy. I think I will like it much better with less heat. I reduced the red pepper flakes to 1 tsp. and that was still way too hot for me. I want to taste the Swiss chard and cheese. I will try it again but with a pinch of red pepper flakes.
These tacos are absolutely delicious! This was my first time eating chard and I loved it. I lightly fried the tortillas to make them stronger and more flavorful. Since the tablespoon of pepper flakes already made it pretty spicy, I used medium tomatillo salsa to give it a little zing without adding a lot of heat. Yum!!!
Very good made few times
I don’t even like chard, but these were fantastic! Used extra sharp cheddar.
These were pretty tasty and a great use for a garden full of swiss chard.
This is a tremendous dish, but it was my first attempt at chard, so there were some lessons learned. We used jarred minced garlic and hard tacos instead of soft, which cut down on the time immensely — took us probably about 40 minutes total. Canned or frozen yellow corn would be a great add! Recommendations: 1. Double or triple the chard. We got four bunches of chard from our CSA and put in the largest and the smallest — it amounted to about one heaping dinner plate of leaves — but the result was more “onion tacos” than “chard tacos.” The contents filled six very skimpy tacos. Next time, I will plan on filling a medium-to-large mixing bowl with chard. 2. I would NOT recommend subbing in a more flavorful cheese (like feta) as another reviewer did. The queso fresco serves to balance the spice in this dish. If you want to use normal taco cheese, cut the pepper. 3. Even with all that additional chard, I may cut the pepper just a tad next time. It was quite spicy (and delicious!). My mouth was still tingling after a glass of milk, a salad, and a yogurt-based dessert. 4. I cut the spines out of my chard leaves. I don’t know if this was necessary, but I figured it was better to be safe than sorry in this case. Would love to hear from other reviewers!
Surprisingly it was very good. Even my husband liked it. Will try it next time with veggie stock to make it 100% vegetarian.
This was yummy…but I added a little chicken.(shhh) I cooked the chicken with cumin and cayenne pepper. My kids didnt only want Chard so I had to mix it up a little. I heated the tortillas in the skillet and added some fresh tomatoes and cilantro. We left out the onions but it was still yummy. The chard is very spicy. We had lettuce, queso fresco, and black beans.
Swiss Chard Tacos win! I didn’t know what to expect, but was pleasantly surprised. I agree with other reviewers to drain the chard after cooking to avoid the soggy taco bottom. I also added a few dashes of cajun seasoning to flavor it up a bit. Served with homemade salsa fresca this was a great success.