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Chicken tacos with pickled red onion

An authentic Mexican dinner that uses rotisserie chicken. 



  • 1 package small flour tortilla breads
  • 2 cups cooked shredded chicken
  • 1 jar of salsa (medium spice)
  • 1 container of guacamole (250 milliliters is sufficient)
  • 1 container sour cream or greek yogurt (454 milliliters)
  • 1 cup shredded cheese (mozzarella or cheddar)
  • 1/2 cup fresh cilantro
  • 1 cup shredded iceberg lettuce
  • 1 container of sliced pickled jalapenos
  • 1/4 cup homemade pickled onions (recipe below)
  • 2-limes, quartered

For the pickled red onion:

  • 1 large red onion, thinly sliced lengthwise
  • 1 tablespoon sea salt
  • 1 teaspoon cumin seeds
  • 3 cloves garlic, peeled and halved lengthwise
  • 1 1/2 cups red wine vinegar (or a little extra if need be but essentially enough to submerge the onions completely)


  1. In a bowl, mix together the onions and the salt and allow them sit for about 10-15 minutes (this will soften down the onions and release their juices).
  2. Transfer the onions to a mason jar and then add in the cumin seeds, garlic and top up with red wine vinegar.
  3. Refrigerate, and let them sit for about four hours before using them.

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