Swiss Chard Tacos with Caramelized Onion, Fresh Cheese, and Red Chile



  • 12 Ounces  Swiss chard, thick lower stems cut off
  • 1 1/2 Tablespoon  vegetable oil
  • large white onion, sliced 1/4-inch thick
  • cloves garlic, peeled and finely chopped
  • 1 Teaspoon  chile flakes
  • 1/2 Cup  chicken broth
  •   Salt
  • 12  warm corn tortillas, store-bought
  • 3/4 Cups  salsa
  • 1 Cup  crumbled Mexican queso fresco, or feta

The renowned chef known for his Mexican cooking puts a healthy spin on one of the cuisine's staples. These tacos help you get your daily dose of vegetables with Swiss chard and white onion. 


Cut the chard crosswise into ½-inch slices. In a very large skillet, heat the oil over medium-high. Add the onion and cook, stirring frequently, until browned but still crunchy, about 4-5 minutes. Add the garlic and the chile flakes and stir for a few seconds until aromatic, then add the broth, ½ teaspoon of salt, and the greens. Reeduce the heat to medium-low, cover the pan, and cook until the greens are almost tender, about 5 minutes. 

Uncover the pan, raise the temperature to medium-high and cook, stirring constantly, until the mixture is nearly dry. Taste and season with additional salt if necessary. Serve with warm tortillas, salsa, and crumbled cheese. 

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