How long does it take to make Spicy Swiss Chard Microgreen Tacos?
This recipe takes approximately 25 min total.
25 min
· Serves 2
· Updated March 6, 2026
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Swiss Chard microgreens are best added fresh as a finishing ingredient. These fiery tacos are filled with roasted vegetables and topped with fresh Swiss chard microgreens for a unique crunch. A nod to the bold flavors of Verde's Mexican Parrilla.
This recipe takes approximately 25 min total.
Swiss Chard microgreens work best as a fresh finishing ingredient, adding color, texture, and a just-cut flavor that stands out right before serving.
4 corn tortillas
1 cup bell peppers, chopped
1 small zucchini, chopped
1 teaspoon olive oil
1 teaspoon chili powder
Salt to taste
1 cup Swiss chard microgreens
1/4 avocado, sliced
Preheat the oven to 400°F (200°C). Toss the bell peppers and zucchini with olive oil, chili powder, and salt on a baking sheet.
Roast the vegetables for about 10 minutes until tender and slightly charred.
Warm the corn tortillas in a skillet over medium heat until pliable.
Assemble each taco with roasted vegetables, topping them with Swiss chard microgreens and avocado slices.
Serve immediately for a delicious and colorful meal.
Swiss chard microgreens are distinguished by their vivid stem colors — red, yellow, and white — which come from betalain pigments, the same compound class found in amaranth and beets. They are used as a visual garnish, salad component, and smoothie green.
• Swiss chard and Swiss chard microgreens contain betalain pigments, the same class of compounds studied in amaranth, beets, and other brightly colored plants.
moderate evidence• Swiss chard is a recognized dietary source of vitamin K, magnesium, and beta-carotene (a Vitamin A precursor).
moderate evidence• Pigment intensity and nutrient content in Swiss chard microgreens vary by stem color variety and growing conditions.
strong evidence1. Assessment of Vitamin and Carotenoid Concentrations of Emerging Food Products: Edible Microgreens — Journal of Agricultural and Food Chemistry, 2012
2. Microgreens: Production, Shelf Life, and Bioactive Components — Critical Reviews in Food Science and Nutrition, 2017