Chicken tacos with pickled red onion
An authentic Mexican dinner that uses rotisserie chicken.
SERVES
4
Ingredients
- 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)
Directions
- 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).
- Transfer the onions to a mason jar and then add in the cumin seeds, garlic and top up with red wine vinegar.
- Refrigerate, and let them sit for about four hours before using them.
