Swiss Chard and Poblano Tacos with Avocado Crema from Bon Appetit: The Food Lover’s Cleanse
We think tacos taste incredible any time of the year, but Sara Dickerman and the masterminds at Bon Appétit have crafted this Swiss Chard and Poblano Tacos recipe from their book, Bon Appétit The Food Lover’s Cleanse, specifically to please your winter palate. Try the recipe for yourself below. You’ll thank us later.
Following the principle that delicious home-cooked meals are the best way to develop long-lasting healthy eating habits, the tasty recipes in Bon Appétit The Food Lover’s Cleanse—most exclusive to the book—can be enjoyed throughout the year using a variety of seasonal ingredients. The food is enticing enough to convince you to give up everyday staples like white pasta, bread, and processed meats.
Designed to encourage good lifelong eating practices, Bon Appétit The Food Lover’s Cleanse is essential for healthy, appetizing, and satisfying food you can feel good about every day of the year.
SWISS CHARD AND POBLANO TACOS WITH AVOCADO CREMA
25 MINUTES 4 SERVINGS
- 1 ripe avocado, pitted and peeled
- 1 tablespoon freshly squeezed lime juice
- ¾ cup plain Greek yogurt
- 1 garlic clove, chopped
- Fine sea salt to taste
- 2 tablespoons neutral oil, such as canola or grapeseed
- 2 poblano (pasilla) chiles, cored, seeded, and cut into 1-inch-wide strips
- 2 bunches chard, well washed, large stems removed and cut into 4-inch pieces, leaves sliced into ribbons
- 1 medium onion, sliced
- Fine sea salt
- 1 garlic clove, sliced
- 8 small corn tortillas
- 1 batch Quick Citrus-Pickled Onion (see page 323)
I took an eye-opening trip a few years ago to Mexico City, where the food was extraordinary everywhere from the poshest restaurants to the street-cart snacks. While tacos can certainly be a very meaty affair, there are also traditional vegetable fillings for tortillas, including acelgas, or chard. This is my quick-fired none-too-traditional riff on the stewed chard tacos I loved in the Condesa neighborhood. I also took the liberty of adding quick-pickled onions and a creamy little avocado sauce.
To make the crema, in a blender or food processor, blend together the avocado, lime juice, yogurt, garlic, and salt. Place plastic wrap directly on the surface of the puree and chill until serving.
To make the taco filling, in a large covered skillet or braising pot, heat 1 tablespoon of the oil over medium heat. Add in the poblano strips and chard stems and cook, undisturbed, until browned, about 2 minutes. Turn and brown on the other side, about 1 more minute. Remove them from the pan and wipe out the pan.
Heat the remaining 1 tablespoon oil and add the onion and a pinch of salt. Cook, stirring occasionally, until the onion is softened, about 5 minutes. Stir in the garlic and cook for 1 minute. Stir in the chard leaves and another pinch of salt and cook until the greens are wilted and tender, 2 to 3 minutes.
Heat the tortillas one by one in a dry skillet over medium-high heat, about 30 seconds per side (if you have a gas flame, you can do this directly over the flame). Wrap the tortillas in clean dish towels or napkins to keep them warm as you go.
To assemble the tacos, place some avocado crema in a tortilla. Top with the chard stems, poblanos, chard-leaf mixture, and pickled onions.