Feta, Sweetcorn & Chard Tacos | Abel & Cole
Feta, Sweetcorn & Chard Tacos
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Prep: 10 mins
Cook: 10-12 mins
These tacos are set for autumn – stuffing themselves with lovely seasonal goodies like earthy chard and nutty sweetcorn, plus a hit of fresh chilli heat and crumbles of savoury feta, all snuggled up in soft tortilla blankets.
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578 kcal
(per portion)
Ingredients you'll need
  • 4 white tortillas
  • 1 sweetcorn cob
  • 1 red onion
  • 1 cayenne chilli
  • 100g chard
  • 1 tbsp tamari
  • ½ x 200g feta
From your kitchen
  • 1 tbsp olive or sunflower oil
  • Sea salt
You'll need
  • Deep frying pan or wok
Step by step this way
  • 1.

    Set your oven to 100°C/Fan 80°C/Gas 1. Unwrap the tortillas and place them in a large square of foil. Loosely wrap them foil around them to create a parcel, then pop it in the oven. The tortillas will warm will you make the taco fillings. No foil? See our tip on other ways to warm the tortillas.

  • 2.

    Pull the silks and leaves off the sweetcorn cob. Cut a small slice off the thick end of the corncob, so it stands upright on your chopping board, and run your knife down it to slice off the sweetcorn kernels. Pop a deep frying pan or wok on a medium heat and add ½ tbsp oil and the sweetcorn kernels. Fry, stirring every so often, for 3 mins till the kernels are browned and a little charred (be careful – if the pan is too hot the kernels will try to jump out).

  • 3.

    While the sweetcorn kernels fry, peel and finely chop the red onion. Tip the browned sweetcorn kernels out of the pan into a bowl and add another ½ tbsp oil to the pan. Add the onion with a pinch of salt and fry, stirring often, for 5 mins till the onion is glossy but hasn’t picked up too much colour. If it starts to brown, add a splash of water.

  • 4.

    While the onion fries, halve the chilli and scrape out the seeds and white membrane (or leave them in if you prefer a spicier dish). Finely chop the chilli. Trim the dry ends off the chard stalks, then finely chop the chard stalks and leaves.

  • 5.

    Stir the chilli, chard stalks and leaves into the onion. Fry, stirring often, for 2-3 mins till the chard is wilted and the stalks have lost their crunch. Add 1 tbsp tamari to the pan and stir to mix. Taste and add more tamari, if you think it needs it.

  • 6.

    Divide the warm tortillas between 2 plates. Top with the wilted chard and toasted corn kernels, and crumble over half the pack of feta. Serve straight away.

  • Tip

    Warm All Over
    If you don't have any foil to wrap your tortillas in, there are a couple of other ways your can heat them up. If you have a microwave then unwrap the tortillas, pop them on a microwave-safe plate and microwave for 30 secs-1 min. You can also fry them in a dry frying pan for 30 secs on each side till warm, soft and pliable.

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