Swiss Chard and Chipotle Tacos

saveur.com

Jeremy Hendzel

2 tbsp. olive oil

1 onion, quartered and thinly sliced

2 cups thinly sliced cremini mushrooms

2 cloves garlic, finely chopped

1 tbsp. soy sauce

2 chipotle peppers in adobo sauce, seeds removed and finely chopped, plus 1 tsp. adobo sauce

2 ears corn, kernels removed (or 1 1⁄4 cups thawed, frozen corn kernels)

1 bunch Swiss chard, stems removed, and leaves cut into 1⁄2-inch ribbons (about 3 cups)

Kosher salt and freshly ground black pepper, to taste

Warm corn tortillas, chopped cilantro, sour cream, and lime wedges, for serving

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