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
Prepare salsa early in the day and refrigerate.
Roast or grill chicken breast and keep warm while preparing tortillas and filling.
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:
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.
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.
Prepare the tacos: Scoop the filling into a deep, warm serving dish, and sprinkle with cheese.
Serve with the warm tortillas, chicken, and salsa.
Nutrition Information
Serving size: 2
Recipe by Cheery Kitchen at https://cheerykitchen.com/chicken-tacos-with-garlicky-mexican-greens-2/