Just a quick post here since this is a close variation of the steak and greens tacos I made back in week seven. The only changes were that I used the swiss chard and radish tops for the greens (and saved the chard stems for later), added a jalapeño and a dash of red pepper flakes in with the onion, put in four chopped extra-large shrimp with the garlic for the last two minutes of cooking, added a little water with the greens to deglaze the pan and replaced the queso fresco with slices of avocado and breakfast radish.
Normally, I'd save this for the weekly wrap up, but it turned out so well and it's such a quick and easy weekday dish I wanted to suggest it before you used your swiss chard for something else. The flavors of the browned onions, garlic, greens and shrimp blend beautifully. The textural contrasts of the creamy avocado and crisp radishes add an elevating aspect that was lacking in the steak and greens version. And I think just adding the step of deglazing the pan added a lot since the greens hold on to pan sauce so you get a nice burst of flavor with each bite. It makes things a little drippy but well worth it.