Chard tacos

    Chard tacos

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    About this recipe: This is a meatless taco in a corn tortilla. Simple and delicious. Perfect for meat-free Mondays, or any night of the week! Make it vegetarian by using vegetable stock instead of chicken stock. If you can't find queso fresco cheese, use a mild feta or white cheese.

    Serves: 4 

    • 1 1/2 tablespoons olive oil
    • 1 large onion, cut into 5mm slices
    • 3 cloves garlic, minced
    • 1 tablespoon red chilli flakes, or to taste
    • 125ml chicken stock
    • 1 bunch chard, tough stems removed and leaves cut crossways into 3cm slices
    • 1 pinch salt
    • 12 corn tortillas
    • 150g crumbled queso fresco cheese
    • 1 tub shop-bought salsa

    Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

    1. Heat the olive oil in a frying pan 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 chilli flakes, stirring until fragrant, about 1 minute. Stir in the chicken stock, 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.
    2. Heat another frying pan over medium-high heat. Warm the tortillas in the frying pan for about 1 minute per side. Fill the warmed tortillas with the chard, and top with the cheese and salsa.
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