Ingredients and Weight:
- Poblano peppers: 4 (1 pound)
- Olive oil: 3 tablespoons
- Salt: 1 teaspoon
- Black pepper: 1/2 teaspoon
- Swiss chard: 1 pound (about 1 bunch)
- Onion: 1/2 (1/2 cup chopped)
- Garlic: 2 cloves (minced)
- Cumin: 1 teaspoon
- Cayenne pepper: 1/4 teaspoon
- Corn tortillas: 8
- Cilantro: 1/4 cup (chopped)
- Lime: 1 (cut into wedges)
Preparation Time:
15 minutes
Cooking Time:
20 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Roast the poblano peppers: Preheat oven to 400°F (200°C). Roast the poblano peppers for 15-20 minutes, or until charred and softened.
- Sear the peppers: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Sear the roasted peppers for 2-3 minutes per side, or until they are blackened and slightly crispy.
- Remove the poblano skins: Transfer the peppers to a bowl and cover with plastic wrap. Let stand for 10 minutes. Once the peppers are cool, peel away the charred skin.
- Prepare the chard: Remove the stems from the chard and coarsely chop the leaves.
- Sauté the chard: Heat 2 tablespoons of olive oil in the same skillet. Add the onion and sauté until translucent. Add the garlic, cumin, and cayenne pepper and cook for 1 minute. Stir in the chard and cook until wilted, about 5 minutes. Season with salt and pepper.
- Warm the tortillas: Heat a separate skillet or griddle over medium heat. Warm the tortillas until slightly toasted and pliable.
- Assemble the tacos: Place a few spoonfuls of the chard mixture in the center of each tortilla. Top with roasted poblano strips, cilantro, and a squeeze of lime.
Nutritional Information:
Per serving (1 taco):
- Calories: 150
- Fat: 5 g
- Saturated Fat: 1 g
- Cholesterol: 0 mg
- Sodium: 150 mg
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 5 g
Dish Characteristics:
- Savory and flavorful
- Rich in vitamins and minerals
- Perfect for a light lunch or dinner
- Easy to prepare and customize
User Comments:
- "These tacos are amazing! The chard is perfectly cooked and the roasted poblanos add a delicious smoky flavor."
- "I love the freshness and crunchiness of the chard. It's a great way to get your veggie fix!"
- "These tacos are so easy to make, and they're perfect for a busy weeknight meal."
Special Precautions and Tips:
- Wear gloves when handling the poblano peppers to avoid skin irritation from capsaicin.
- If you don't have poblano peppers, you can substitute with bell peppers or Anaheim peppers.
- You can adjust the spice level of the tacos by adding more or less cayenne pepper.
