This is our fourth year enjoying 26 weeks of creative meals from whatever comes in our Goat Lady CSA box.  I love unpacking our share and starting to imagine the dishes for the week.  Today’s delivery included swiss chard, leeks, and garlic, and I combined those ingredients with others we had on hand for a smoky vegetarian taco dinner.  These tacos would also make a great vehicle for shrimp, pork, or chicken – or any protein that pairs well with the smoky flavor of chipotle peppers in adobo sauce.

Chipotle Swiss Chard Tacos
makes four servings

2 tablespoons olive oil
1 large leek, thinly sliced
2 cloves garlic
1 tablespoon soy sauce
2 chipotle peppers in adobo sauce and 1 additional teaspoon adobo sauce

1/4 block of firm tofu, cut into small squares (or replace with cooked shrimp, pork, or chicken)
kernels cut from 2 ears of fresh corn
1 bunch of Swiss chard, stems removed and leaves cut into 1/2-inch or smaller ribbons
salt and pepper to taste
warm tortillas
chopped cilantro
lime wedgesHeat the olive oil over medium heat in a large skillet.  Add the leeks and cook until soft and beginning to brown, about 8 minutes.  Add the garlic and cook another 2 minutes.  Stir in soy sauce, chipotle peppers and adobo sauce, tofu (or meat), corn kernels, Swiss chard, salt, and pepper. Cover pan and cook about 4 minutes, until Swiss chard wilts.  Spoon mixture into warm tortillas of your choice and top with cilantro.  Serve with lime wedges.Tonight I topped these with leftover Korean salsa, which had a sweet and smoky flavor from roasted tomatoes and onions paired with Korean red chile paste.  If you like smoky flavors, this is a great combination.