Swiss Chard Tacos with Radish-Mango Salsa

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Healthy version of a taco anyone? This Swiss chard taco was the first dish I made this summer from a visit to the farmer’s market! Since I moved to Lincoln Park, I am much closer to Green City Market, one of the largest farmer’s markets in the city. It was the first time I’ve been and it turned out to be a really great one with tons of local farmers and vendors. Upon overhearing a fellow shopper ask for a chocolate croissant and get denied, I learned that this market does not sell or use any ingredients from anywhere further than 500 miles. Since chocolate is grown past 500 miles from Green City Market, it’s not sold there at all! Pretty cool, huh?! Unless you are craving a chocolatey breakfast treat like that guy. I did, however, get myself a regular croissant and was more than pleased.

In my hour and a half of wandering, I made three purchases: Swiss Chard, Radishes and some Carrot Habanero hot sauce, all of which I used in my cooking last night!

Here is the mountain of beautiful chard I got to choose from:

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And here is what I happily brought home:

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I have always loved radishes but I’ve never cooked with Swiss Chard before. I have heard over and over again that it is a delicious summer ingredient to feast on. Acting on my Mexican food craving I decided to make some healthy tacos out of it. They turned out to be really delicious and fresh-tasting.

Swiss Chard Tacos with Radish-Mango Salsa

For the tacos…

1 bunch Swiss chard

1 large yellow onion, sliced

1 tablespoon olive oil

2 garlic cloves, minced

1/2 cup vegetable broth

Pinch red pepper flakes

1 teaspoon cumin

Salt and pepper to taste

Spinach tortillas

Feta Cheese or Queso Fresco

For the salsa…

1 bunch of radishes, sliced into discs

1 mango, diced

2 tablespoons minced onion

2 tablespoons minced jalapeno

1 tablespoon chopped cilantro

1 garlic clove, minced

1 lime, juiced

1 teaspoon garlic powder

Salt and pepper to taste

Start by heating oil in a pan over high heat. Turn heat all the way down to low and add onions, stirring frequently until golden brown. Add the garlic during the last couple of minutes until cooked through. Remove onions and garlic and add Swiss chard to the same pan, turning up to medium-low. Add the vegetable broth and cover. Let cook for about 10 minutes until wilted. Add onions and garlic back into pan and stir in red pepper flakes, cumin and salt and pepper. Serve in a warm spinach tortilla and top with the radish-mango salsa and the feta.

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Enjoy!

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