30th January 2009

Soft Tacos with Green Chard, Caramelized Onions, and Queso Fresco


These delicious tacos from Mexican Everyday are filled with a mixture of caramelized onions and sauteed green chard — definitely a departure from the norm for us! When we make tacos at home, we’re more likely to fill them with mahi-mahi or shredded chicken. We picked this recipe because it’s Vegetarian Week here at We [Heart] Food, but these were good enough that they’re likely to make an appearance in the usual rotation.

Chris says:

Is it just me, or is CSA box day almost like Christmas?

Lisa says:

Sorta… though do you usually eat your Christmas presents?

Chris says:

Oh. Not really. Okay, so it’s not like Christmas, but it’s still exciting.

Lisa says:

I agree — so the veggies in these tacos came from the box?

Chris says:

Yep! I’m glad I found this recipe; tacos aren’t the first thing I think of when I see chard… but these turned out really well. The chard has that slight earthy taste that combines nicely with the slight sweetness of the caramelized onions.

Lisa says:

Glad we’re having rice and beans with them, or I’d still be hungry.

Chris says:

Same here… oh yum, I forgot how much I like that tomatillo salsa.

Lisa says:

Is it spicy?

Chris says:

This batch not as much; I didn’t add as much of the adobo sauce from the chipotles.

Lisa says:

These tacos rule. Yay for Vegetarian week!


Soft Tacos with Green Chard, Caramelized Onions, and Queso Fresco
1 (12-ounce) bunch green chard, thick lower stems cut off
1 1/2 tbsp olive oil
1 large red onion, sliced 1/4″ thick
4 garlic cloves, minced
1 tsp red pepper flakes
1/2 cup water
warm corn tortillas
crumbled Mexican queso fresco
smoky chipotle salsa (recipe in this post)

Cut chard crosswise into 1/2″ slices. In a very large (12-inch) skillet, heat oil over medium-high heat until hot. Add onion and cook, stirring frequently, until golden brown but still crunchy, about 4 to 5 minutes. Add garlic and red pepper flakes and stir for a few seconds, until aromatic, then add water, 1/2 tsp salt and the chard. Reduce heat to medium-low, cover pan, and cook until chard is almost tender, about 5 minutes.
Uncover pan, increase heat to medium-high and cook, stirring continually, until mixture is nearly dry. Taste and season with additional salt if necessary. Serve in warm tortillas, topped with cheese, cilantro, and salsa.

Makes about 8 tacos, depending on how full you like ’em.

This entry was posted on Friday, January 30th, 2009 at 11:16 am and is filed under Main Dishes, Mexican, Mexican Everyday, Vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

There are currently 5 responses to “Soft Tacos with Green Chard, Caramelized Onions, and Queso Fresco”

  1. 1
    On January 30th, 2009, farida said:

    Looks nice and fresh! I wonder if chard could be substituted with spinach.

  2. 2
    On January 30th, 2009, Chris said:

    Absolutely — use about 10 cups spinach, and when you lower the heat, only cook the spinach for a couple of minutes instead of the five for chard.

  3. 3
    On February 3rd, 2009, Joie de vivre said:

    I think getting CSA boxes are like Christmas too. Ours won’t start again for another four months!

  4. 4
    On March 30th, 2009, February Food Letter | Macheesmo said:

    […] Soft Tacos with Green Chard (@ We Heart Food) […]

  5. 5
    On August 10th, 2009, So fast, so fresh, so good! Rainbow Chard Soft Tacos with Black Bean and Corn Salsa » We [Heart] Food said:

    […] says: Yeah, there were the chard tacos from the Rick Bayless […]

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