Dinner for 4

New Potato Chard Tacos

Name: New Potato Chard Tacos
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 5 tbsp olive oil; 1 white onion; 2 lb new potatoes; 1 clove garlic; 1 bunch swiss; 1/4 tsp red chile flakes; 10 warm corn tortillas; sour cream or queso fresco and salsa (optional); 2 tsp kosher salt; 1/2 tsp freshly ground black pepper

$6.60for 440 minServes 4

Crisp potatoes, onion, garlic, and Swiss chard fill warm corn tortillas for a simple vegetable taco meal.

Photo: holajalapeno.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Onions$1.29/lb typical	0.4 lb	$0.52Typical price
	Potatoes$0.99/lb typical	2 lb	$1.98Typical price
	Garlic$0.75 each typical	a little	$0.08Typical price
	Swiss, provolone, gouda$0.40/oz typical	1 oz	$0.40Typical price
	Tortillas$0.30 each typical	10	$3.00Typical price
	Sour cream or plain yogurt$0.14/oz typical	0.5 oz	$0.07Typical price
Total for the servings shown		$6.60

Pantry staples you likely have

Olive and cooking oilDried herbs, spices and seasoning blendsSalt and pepper

Not included in the cost.

Swaps

Swap Potatoes for Sweet potatoesabout $0.30/lb more at typical prices
Swap Onions for Red onionsabout $0.20/lb more at typical prices
Swap Sour cream or plain yogurt for Yogurtabout $0.02/oz less at typical prices
Swap Tortillas for Pita or naanabout $0.25/each more at typical prices

40 minstart to table
Mediumdifficulty
4servings as written
$typical cost tier

Mexican Vegetarian Kid-friendly Budget Family Lunches Dinners

Typical price

$1.65 per serving$6.60 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

5 tbsp olive oil
1 white onion
2 lb new potatoes
1 clove garlic
1 bunch swiss
1/4 tsp red chile flakes
10 warm corn tortillas
sour cream or queso fresco and salsa (optional)
2 tsp kosher salt
1/2 tsp freshly ground black pepper

Steps

Boil the potatoes in salted water in a large pot for 10 minutes, then drain and cut them into bite-size pieces.
Heat 2 tablespoons oil in a 12-inch skillet over medium heat and cook the onion for 5 minutes.
Add the potatoes, remaining oil, salt, and pepper, then cook for 8 minutes until lightly browned.
Stir in the garlic, chard, and chile flakes, and cook for 5 minutes until the chard wilts.
Warm the tortillas in a dry skillet over medium heat for 1 minute per side.
Fill the tortillas with the potato mixture and add sour cream, queso fresco, or salsa if using.