Swiss Chard and Onion Tacos

I guess I planted too much Swiss chard this year as I have way too much to eat. I am trying as many different recipes that I can find to use it. This recipe was quite good, next time I will add some chicken breast to this for some protein.

Fresh picked Swiss Chard
Fresh picked Swiss Chard

Swiss Chard and Onion Tacos


  • 1 bunch Swiss chard
  • 1 and 1/2 tablespoons vegetable oil or olive oil
  • 1 large onion, sliced
  • 3 garlic cloves, minced
  • Pinch red pepper flakes
  • 1/2 cup vegetable broth, chicken broth, or water
  • Kosher salt
  • Freshly ground black pepper
  • Corn Tortillas
  • Queso Fresco, crumbled*
    • *or another mild, fresh, salty cheese such as cojita or feta.
  • Roasted Tomatillo salsa (see below for recipe) or buy tomatillo salsa from your grocery store


Remove thick stems from Swiss chard and tear into bite-size pieces.

Heat oil in a large skillet over medium heat. Add the sliced onion and cook until golden brown but still has some crunch to it, about 5 minutes, stirring occasionally. Add garlic, red pepper flakes, and a big pinch of Kosher salt, and cook for 1 minute, stirring frequently.

Add broth or water and the Swiss chard. Reduce heat to medium-low, cover the pan (if you don’t have a lid, you can just use a baking sheet), and cook for approximately 5 minutes. Uncover the skillet, raise the heat back to medium-high, and cook until the water/broth is evaporated, stirring occasionally. Taste and season with additional Kosher salt if needed.

Warm corn tortillas by wrapping in a slightly damp kitchen towel and microwaving on half power. Top warm corn tortillas with a bit of the Swiss chard and onion mixture, a dollop of the roasted tomatillo salsa, and sprinkle with queso fresco.


Swiss Chard and Onion Tacos
Swiss Chard and Onion Tacos

Roasted Tomatillo Salsa


  • 6 tomatillos, halved
  • 4 cloves garlic (still in its skin)
  • 1 medium yellow or white onion, cut into thick slices
  • 1 jalapeño
  • 1-2 tablespoons olive oil
  • Kosher salt
  • 1 lime, juiced
  • 1/3 cup loosely packed cilantro
  • Freshly ground black pepper


Preheat oven to 450F. Place halved tomatillos, garlic cloves, onion slices, and jalapeño on a baking sheet lined with aluminum foil. Drizzle with olive oil, sprinkle with Kosher salt, and toss to coat.

Roast in oven for 15-20 minutes, then broil on high for 3 to 4 minutes, watching carefully to avoid burning. You want the tomatillos and vegetables to get a nice little char on them, but not burn.

Remove from oven and let cool for a bit. Squeeze roasted garlic out from their skins and remove the seeds from jalapeño (unless you want a spicier salsa). Scrape tomatillos, garlic, onion, and the jalapeño into a blender or food processor. Add cilantro and lime juice. Season with Kosher salt and freshly ground black pepper to taste. Puree to desired consistency.

Once cooled, taste and see if the salsa needs any more lime.

Tomatillo salsa can be made several days ahead and refrigerated. Serve with tortilla chips or as a perfect accompaniment to burritos, tacos, fajitas, and more.



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