Tacos are so simple to make. And, contrary to what most people think, you can put pretty much anything you want in them. This is one of my favorite vegan taco recipes that also happens to be raw.
I made the tacos below with my son in mind. He loves bitter greens and this was a great way to “hide” them for my daughter who is not so fond of them. It is also a way to boost your greens intake. Spinach has a lot of nutrients, but nothing in comparison with chard and beet greens.
Swiss Chard and Beet Green tacos with nectarine salsa
1 bunch swiss chard, chopped roughly
1 bunch beet greens, chopped roughly
1 sweet onion, thinly sliced
An oil that can be used at high temps (I used sunflower.)
In a sauté pan, heat one tablespoon oil; once hot, add the onion and cook until just golden. Add the greens and cook down. Add the seasonings, mixing well.
I served mine in corn tortillas with a sprinkle of goat cheese but you could certainly omit the cheese.
I made this to counter the bitter greens. And to please my sweet-loving daughter. We ate it on the side.
2 nectarines, cut into very small pieces
1 cup corn (I used frozen that I simply thawed)
1 can black beans, rinsed
Mix all ingredients together. Add 1 tablespoons lime juice, a sprinkle of salt and 1/2 teaspoon of chili powder. Mix and serve.