I started this blog just about a year ago today (First post Feb 23rd, 2020). Within a month, our lives had all drastically changed, as we started isolating indoors. We (temporarily) lost our jobs, stopped seeing friends and family, and committed to doing our part to get this thing contained. And then…a year went by.

A year.

During that time, for myself and others, the kitchen became a place not just of necessity (cooking 3 meals a day everyday), but also a haven for creative outlet and stress relief. I tackled big baking projects (Cinnamon buns! Babka! Focaccia!) I cycled through phases of warm/heavy/comforting, and light/fresh/energizing. Through that time I got to share some of my favorite meals with all of you. I hope the recipes on here helped to inspire and maybe even teach. And now I have to tell you that I’m going to take some time away from here. I shared a few months ago that I had started a new job. I am now fully immersed in my new career, and all the necessary learning/courses/certifications that come with it. Additionally, we are starting our very first house hunting process, which is quite predictably turning out to be…consuming. So, because this should bring joy, and not feel like a task I need to squeeze in, I am going to focus on those other important areas of my life for awhile. I will return when the time is right.

When I first started this blog I proclaimed my taco love to the world. And then proceeded to post…1 taco recipe. I know, I know. It’s just that I live in an area with so many taco spots, I tend to feed my craving outside the walls of my kitchen. This is a recipe I have been making for years though. They are full of healthy ingredients, are quick to whip up (perfect for a weeknight), and served with a generous portion of crumbled queso and creamy avocado, still give me that satisfying taco flavor. Another bonus: they can easily be made vegetarian by swapping the chicken for black beans and/or mushrooms.

Since I couldn’t in good conscience step away from this with JUST ONE taco recipe, I will leave you with this addition, for now. I hope you enjoy.

Swiss Chard Tacos with Red Onion and Shredded Chicken

Recipe by Too Many SpoonsCourse: DinnerCuisine: Tacos

Servings

4

servings

Cost

15

$

Total time

20

minutes

I usually poach a chicken breast the day before to make this simple. Leftover roasted chicken, or a grocery store rotisserie, would work too.

Ingredients

• 2 tbsp canola/neutral oil

• 1 red onion, thinly sliced

• 2 cloves garlic, crushed

• 1/2 tsp red pepper flakes

• 1/2 tsp cumin

• 1/4 cup water

• 1 large bunch Swiss Chard, leaves sliced into thin ribbons

• 3/4 cup shredded cooked chicken breast

• 8-12 corn tortillas, depending on their size and your appetite

• Queso fresco, crumbled
  

• Salsa and/or avocado, to serve

Directions

• Heat the oil in a large sauté pan over medium heat. Add the onion and cook, shaking the pan a few times, until starting to brown on the edges, 5-6 minutes.
• Add the garlic, red pepper flakes, and cumin, and stir to coat.
• Add the chard leaves, stir around with the onions, then pour the water overtop. Reduce the heat to medium low, then cook 3 minutes, until the greens are just wilted and the water is mostly evaporated.
• Add the chicken, give everything a good stir, and season to taste with salt and pepper. Keep the pan on low to warm through.
• Meanwhile, heat a nonstick skillet over medium. Add a few tortillas, and heat for just about a minute per side. They should be warm and pliable, not crispy. (Optionally, you can coat the skillet very lightly with oil before adding the tortillas. This adds a little extra flavor, but is not required).
• To serve, spoon a few tablespoons worth of filling in the middle of each tortilla. Top with queso, salsa, and avocado if desired.

Recipe Notes

• Adapted from “Mexican Everyday” by Rick Bayless.