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GoFarm Blog

Swiss Chard, Corn, and Anaheim Tacos


  • 2 tbsp. olive oil

  • 1 medium yellow onion, quartered and thinly sliced

  • 2 cups thinly sliced mushrooms

  • 2 garlic cloves, finely chopped

  • 1 tbsp. soy sauce

  • 2 fresh Anaheim peppers, seeded and finely chopped (can also substitute with Poblano for some spice)

  • 1¼ cups fresh or thawed frozen corn kernels

  • 1 bunch chard, cleaned and stemmed, leaves cut into ½-in. ribbons (about 3 cups)

  • Kosher salt and freshly ground black pepper

  • Warm corn tortillas, coarsely chopped cilantro, sour cream, and lime wedges, for serving


  1. To a large skillet set over medium-high heat, add the onion and cook until golden and softened slightly, about 7 minutes.

  2. Add the mushrooms, garlic , and Anaheim peppers and cook until the mushrooms are lightly browned, about 5 minutes.

  3. Add the soy sauce, corn, chard, and salt and black pepper to taste.

  4. Cover and cook, stirring occasionally, until the chard is wilted, about 5 minutes.

  5. Spoon the filling onto the tortillas and top with cilantro and sour cream.

  6. Serve the tacos with lime wedges on the side.

Recipe adapted from:


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