Chicken Tacos with Garlicky Mexican Greens

Chicken Tacos with Garlicky Mexican Greens
 Good grief, I feel like I’m trying not to get CHOPPED from my own kitchen!
 
I joined a food co-op and picked up my first basket of fruits and veggies last Saturday afternoon.  There’s no question, it’s a good value, but I wasn’t sure if it was the right fit for me.  I received a large bunch of green chard and two butternut squash.  To me, the squash is a “cool Fall food” perfect for soup and mousse during the harvest and to be honest, I’d never prepared chard before.  I also got red grapes, nectarines, bananas, red pears, a melon, carrots, iceberg lettuce, broccoli, and tomatoes, all foods I eat and enjoy often.  Watch for a nectarine specialty coming soon!
 
 
I roasted the two butternut squash for 1 hour at 400 degrees, flesh side down and let them cool.
 
 
I scooped out the squash, mashed and bagged it, freezing it for Fall delights.  It feels great too!
 

 Chicken Tacos with Garlicky Mexican Greens

Next, what should I do with the green chard?  I know it’s a Southern tradition, loved by many. Then I remembered a taco recipe, a favorite of chef, Rick Bayless.   I’d seen his tutorial on a TV show.  He first tasted tacos with chard filling at a market stall in Toluca, Mexico, where they are considered to be good old-fashioned peasant food.  I went through my recipe notes and decided to give his chard idea a go!  With the temps at 97 degrees outside, I had roasted chicken breast in the fridge I warmed and salsa left from the 4th.  After all, who doesn’t love a rustic, earthy taco that’s good for you? 
 
 
Chicken Tacos with Garlicky Mexican Greens was absolutely divine and a new favorite at our house.  I followed Rick’s recipe adding tender roasted chicken strips.  Shrimp, fish, beef or pork would be terrific too, or no add-ins at all.  Here’s the how to.
 
 
Warm corn tortillas and break up some Mexican Cotija cheese.
 
 
Fry sliced onion about 10 minutes over medium-high heat.  Add minced garlic and warm for about 1 minute and then add greens stirring for about 1 minute and season with salt.
 
 
Pile the chard filling, cheese, roasted chicken (if desired) and salsa onto warm corn tortillas.
 
 
These taco are so different, flavorful and delicious, easy to serve with lots of love.  I’m excited to pick up my basket this coming Saturday, anxious to try, “out of my comfort zone”, new to me foods again.  It feels a tad like Food Network’s contest, “Chopped!”  I just have to figure out how to use what I’m given while it is at the peak and most likely, I won’t be chopped around here!
 
Chicken Tacos with Garlicky Mexican Greens
 
Yummy tacos filled with fresh, healthy, garlicy, greens and grilled chicken. Top with salsa and cheese for a heavenly treat!
Serves: 8-10 tacos
Ingredients
  • 8 to 10 corn tortillas (plus a few extra, in case some break)
  • ½ teaspoon coarse salt, plus more for blanching
  • 6 cups loosely packed sliced green or red chard leaves (one 12-ounce bunch)
  • 1 tablespoon olive or vegetable oil
  • 1 medium white onion, sliced ¼ inch thick
  • 4 garlic cloves, peeled and finely chopped
  • 4 roasted or grilled chicken breast, sliced on the diagonal (optional)
  • ¼ cup finely crumbled Mexican Cotija Cheese
  • ¾ cup My Three Boys Salsa
Instructions
  1. Prepare salsa early in the day and refrigerate.
  2. Roast or grill chicken breast and keep warm while preparing tortillas and filling.
  3. Warm the tortillas: Place a vegetable steamer in a large saucepan filled with ½ inch of water. Bring to a boil. Wrap tortillas in a heavy kitchen towel, lay them in the steamer, and cover with a tight lid. Boil 1 minute, turn off the heat, and let stand without opening for about 15 minutes.
Prepare the filling:
  1. While tortillas are steaming, bring 3 quarts salted water to a boil in a large pot. Add greens, and cook until barely tender, 1 to 2 minutes. Drain in a colander, and spread out on a large plate or baking sheet to cool. When cool enough to handle, roughly chop.
  2. In a large skillet, heat oil over medium-high heat. Add onion, and cook, stirring frequently, until golden brown, about 10 minutes. Add garlic, stir for 1 minute, then add greens, and stir for about 1 minute, just long enough to heat them through. Season with salt.
  3. Prepare the tacos: Scoop the filling into a deep, warm serving dish, and sprinkle with cheese.
  4. Serve with the warm tortillas, chicken, and salsa.
Nutrition Information
Serving size: 2
What’s new to you?  I’d love to hear your food challenges too…ha! ha!

About The Author

Renée

Renée is passionate about making and sharing ALL things delicious! Her happy place really is her kitchen where she loves whipping up memories with her family and friends. Raised in sunny Southern California she's spent her adulthood in Idaho, both sides of her great state. She's married to an amazing man, and together they have 5 children, who gave them five more, and now they have 28 grandchildren. So there’s always a reason to cook and celebrate around their place!

16 Comments

  1. Happier Than a Pig in Mud

    Sounds like you got a bunch of fun produce Gnee! Another friend joined a CSA, she says every Saturday morning is like Christmas as she opens the box to see what’s in there-enjoy:@)

    Reply
  2. KatiePerk

    Wow! Great looking produce! We grow our own, but I like the surprise element of the co-op idea. I will try that Chard recipe!

    Reply
  3. Pondside

    That might be a reason to buy chard. It’s never been high on my grocery list, but then I’ve never known what to do with it.

    Reply
  4. Jennifurla

    what a great idea, I love the flavor combo here.

    Reply
  5. Caryn

    This looks delicious and I am glad you used the chard. Bountiful baskets is a good way to try new things! I miss seeing you in the neighborhood. 🙂

    Reply
  6. Katy

    Sounds like a yummy way to get a really good green on your plate. I’m kind of picky when it comes to veggies, but I would definitely eat this.

    Reply
  7. LDH

    Lovely bounty and great use of these beautiful and colorful foods!

    Reply
  8. Julie Harward

    They have that here too and people just love it! I love your chicken tacos..YUM! ;D

    Reply
  9. Lisa

    This looks great! That Mexican cheese makes such a big difference. I need to try some of that!

    Reply
  10. Debbie

    I’ve never had chard. My grandmother used to like it, but when my sister tried is as a child, she made a face, and I saw it.

    I’ve been chicken ever since. LOL

    Maybe, I’ll try it now.
    We’ll see…
    You have yet to steer me wrong.

    I’ve been out of blogland. Trying to catch up. I’ll have to scroll down to make sure I didn’t miss something delicious!

    Reply
  11. Lacee

    YUMMY! Looks delicious!

    Reply
  12. Sunni @Love Affair with my Brother

    I have always considered joining a co-op harvest. Those tacos look delicious. We do a taco night at least once a week in our house and I would love to throw this in the mix!!

    Reply
  13. T's Daily Treasures

    How wonderful! A friend is doing the same thing in Qatar. Sure keeps you on your toes when you need to prepare with what you are provided. Everything here looks great. Since I am vegetarian, I would leave off the chicken, but sounds like those tacos would be just as good. I had blackeyed peas with brown rice for lunch and then later on, a piece of cornbread with roasted sweet potato. Yummo! Have a great week. Tammy

    Reply
  14. Karen

    Thanks for visiting my blog, Renee! I’m glad to have found yours 🙂 I’m so excited… the very FIRST Bountiful Baskets is coming to my town this Saturday. I can’t wait to see what’s in my basket and then use all the yummy produce and fruit during the week!

    Reply

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