Easy & Quick New Potato and Swiss Chard Tacos Recipe

There’s something magical about a taco recipe that’s simple, comforting, and packed with flavor. These new potato and chard tacos are all that and more.

I originally published this recipe in 2011 and have since added new photos, a video and more helpful success tips.

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Inspired by family meals we used to whip up between shifts when I was a sous chef, these tacos are quick to make, satisfying without being heavy, and budget-friendly. Frankly, they just hit the spot.

These staff meals were always last minute affairs, prepared by whoever had enough time between filling straggling lunch orders and prepping for dinner rush.

Everyone had their specialty, the one thing they always made. I was always pasta, Oaxaca was always Chilaquiles, Antonio burgers, and Alejandro chard tacos.

Alejandro was stealth in his cooking. You’d be working, thinking about how starving you were and the next thing you knew he’d be handing you a plate of warm tacos. Sometimes he would beef them up with mushrooms, roasted sweet potato, or potato, but often they were simply braised swiss chard with lots of chile flakes and a generous sprinkling of queso fresco on top to cool the heat. 

He would slowly braise the rainbow-stemed greens with sweet onions and garlic while warming the corn tortillas over the wood-fired grill. We would eat them as quickly as possible, juice running down our arms into our chef coats.

There was something incredibly satisfying about those ten minutes of the day when we were all silent, hovering over our tacos, thinking our own thoughts. Inevitably one person would finish, toss their plate in the dish pile and it was back to work.

I love whipping up a batch of my pink chia seed lemonade to serve with these tacos. Especially in the summertime when we all need a bit more refreshment (have you tried it before? It’s a MUST!)

Ingredients for New Potato and Chard Tacos

Each ingredient in this recipe plays a key role in creating a taco that’s both flavorful and nourishing:

• Olive oil: Helps create a golden, crispy texture on the potatoes while sautéing the onions to sweet perfection.
• Yellow onion: Adds a subtle sweetness and depth of flavor to the filling.
• New potatoes: The star of the show! Their creamy texture and mild flavor make these tacos irresistible, just like they do in our Pambazo sandwiches.
• Garlic clove: Just one clove infuses the dish with a warm, savory aroma.
• Swiss chard: A leafy green that balances the richness of the potatoes with its earthy, slightly bitter flavor. Use the leaves as well as the stems. Trim the end of the stems and then thinly slice the rest.
• Red chile flakes: A pinch of heat to wake up your taste buds—adjust to your spice preference.
• Warm tortillas: The perfect vessel for the filling, adding a soft, slightly smoky touch. See this post for how to keep tortillas fresher, longer.
• Sour Cream, queso fresco, salsa: Toppings that bring all the flavors together. Not authentic, but this cilantro chimichurri is really good on these tacos.

How to Make New Potato and Chard Tacos

1. Sauté the Onion: Heat vegetable oil in a large skillet over medium-high heat. Add diced onion, season with a teaspoon of salt and black pepper, and cook until translucent.
2. Cook the Potatoes: Add the diced new potatoes to the skillet. Stir occasionally, allowing them to cook in a single layer for even browning. Cook until golden and tender.
3. Add Garlic and Chard: Stir in the minced garlic cloves and cook for about a minute. Gradually add the chopped chard, stirring as it wilts. Keep adding handfuls until all the chard is tender.
4. Season and Finish: Sprinkle in the red pepper flakes and adjust seasoning with additional salt and black pepper to taste.
5. Assemble the Tacos: Fill warmed tortillas with the potato mixture. Top with sour cream, queso fresco, pickled red onions, and/or your favorite salsa as desired.

How to Serve New Potato and Chard Tacos

Arrange them on a large platter for a family-style meal and pair with sides like black beans, salsa verde, pickled red onions, or creamy avocados for a complete dinner. For drinks, whip up a batch of cranberry agua fresca or this super delicious tamarind agua fresca. For a cocktail option, try my pink grapefruit Spanish gin tonic.

If you’d like more Mexican side dishes and drinks, I’ve got 37 more ideas right here.

Common Question: Can I Use Other Greens?

Absolutely! If you don’t have Swiss chard on hand, you can substitute with fresh spinach, kale, or any leafy greens you like.

Variations to Try

• Sweet potato tacos: Swap new potatoes for diced sweet potatoes for a slightly sweeter, nutrient-packed version.
• Add protein: Toss in black beans or pinto beans for an extra boost of plant-based protein.
• Cheesy upgrade: Use cotija cheese or Mexican queso fresco instead of sour cream for a tangy, salty twist.
• Spice it up: Add poblano pepper or a thinly sliced jalapeño for heat.

Looking for more meat-free options? Check out these 44 meat-free Mexican recipes