Thursday, July 7, 2011

Chicken Tacos with Garlicky Mexican Greens

I joined a food co-op called Bountiful Baskets and picked up my first basket of fruits and veggies last Saturday afternoon.  There's no question, it's a good value, but I wasn't sure if it was the right fit for me.  I received a large bunch of green chard and two butternut squash.  To me, the squash is a "cool Fall food" perfect for soup and mousse during the harvest and to be honest, I'd never prepared chard before.  I also got red grapes, nectarines, bananas, red pears, a melon, carrots, iceberg lettuce, broccoli, and tomatoes, all foods I eat and enjoy often.  Watch for a nectarine specialty coming soon!

I roasted the two butternut squash for 1 hour at 400 degrees, flesh side down and let them cool.

I scooped out the squash, mashed and bagged it, freezing it for Fall delights.  It feels great too!

Next, what should I do with the green chard?  I know it's a Southern tradition, loved by many. Then I remembered a taco recipe, a favorite of chef, Rick Bayless.   I'd seen his tutorial on a TV show.  He first tasted tacos with chard filling at a market stall in Toluca, Mexico, where they are considered to be good old-fashioned peasant food.  I went through my recipe notes and decided to give his chard idea a go!  With the temps at 97 degrees outside, I had roasted chicken breast in the fridge I warmed and salsa left from the 4th.  After all, who doesn't love a rustic, earthy taco that's good for you? 

Chicken Tacos with Garlicky Mexican Greens was absolutely divine and a new favorite at our house.  I followed Rick's recipe adding tender roasted chicken strips.  Shrimp, fish, beef or pork would be terrific too, or no add-ins at all.  Here's the how to.

Warm corn tortillas and break up some Mexican Cotija cheese.

Fry sliced onion about 10 minutes over medium-high heat.  Add minced garlic and warm for about 1 minute and then add greens stirring for about 1 minute and season with salt.

Pile the chard filling, cheese, roasted chicken (if desired) and salsa onto warm corn tortillas.

These taco are so different, flavorful and delicious, easy to serve with lots of love.  I'm excited to pick up my basket this coming Saturday, anxious to try, "out of my comfort zone", new to me foods again.  It feels a tad like Food Network's contest, "Chopped!"  I just have to figure out how to use my Bountiful Basket while it is at the peak of freshness and most likely, I won't be chopped around here!


  1. Sounds like you got a bunch of fun produce Gnee! Another friend joined a CSA, she says every Saturday morning is like Christmas as she opens the box to see what's in there-enjoy:@)

  2. Wow! Great looking produce! We grow our own, but I like the surprise element of the co-op idea. I will try that Chard recipe!

  3. That might be a reason to buy chard. It's never been high on my grocery list, but then I've never known what to do with it.

  4. what a great idea, I love the flavor combo here.

  5. This looks delicious and I am glad you used the chard. Bountiful baskets is a good way to try new things! I miss seeing you in the neighborhood. :)

  6. Sounds like a yummy way to get a really good green on your plate. I'm kind of picky when it comes to veggies, but I would definitely eat this.

  7. Lovely bounty and great use of these beautiful and colorful foods!

  8. They have that here too and people just love it! I love your chicken tacos..YUM! ;D

  9. This looks great! That Mexican cheese makes such a big difference. I need to try some of that!

  10. I've never had chard. My grandmother used to like it, but when my sister tried is as a child, she made a face, and I saw it.

    I've been chicken ever since. LOL

    Maybe, I'll try it now.
    We'll see...
    You have yet to steer me wrong.

    I've been out of blogland. Trying to catch up. I'll have to scroll down to make sure I didn't miss something delicious!

  11. I have always considered joining a co-op harvest. Those tacos look delicious. We do a taco night at least once a week in our house and I would love to throw this in the mix!!

  12. How wonderful! A friend is doing the same thing in Qatar. Sure keeps you on your toes when you need to prepare with what you are provided. Everything here looks great. Since I am vegetarian, I would leave off the chicken, but sounds like those tacos would be just as good. I had blackeyed peas with brown rice for lunch and then later on, a piece of cornbread with roasted sweet potato. Yummo! Have a great week. Tammy

  13. GREAT way to use chard! i use kale in ours sometimes.

    visiting from tempt my tummy!

    the july giftaway is on! hope you'll enter!!

  14. Thanks for visiting my blog, Renee! I'm glad to have found yours :) I'm so excited... the very FIRST Bountiful Baskets is coming to my town this Saturday. I can't wait to see what's in my basket and then use all the yummy produce and fruit during the week!


Thanks so much for leaving a comment. I read each and every one and they make me sing! renée