Pickled Purple Onions

Pickled purple onions are so easy to make and add just the right amount of tangy, salty goodness to many recipes. I use them in a salad with field greens, a soft cheese and chopped pistashios or here on chicken tacos. You will be amazed how a pickled onion boosts a simple taco.

Prep 10 minutes

Cook 30-45 minutes

Total 40-55 minutes

Yield 2 cups

Ingredients

1 medium red onion, thinly sliced (2 cups)
1/4 cup red wine vinegar
kosher salt

Instructions

Combine the onion, vinegar, and 1 teaspoon salt in a large jar and shake to combine. Let sit until the onion is bright red and slightly softened, 30 to 45 minutes. Refrigerate for up to 1 week.

Chicken Tacos

Prep . 15 minutes

Cook . 15 minutes

Total . 30 minutes

Yield 6-8 tacos

Ingredients

1 lb. boneless, skinless chicken breasts

2 T Mexican seasoning (you can use taco seasoning)

2 T olive oil (divided)

6-8 corn tortillas

3/4 cup shredded cheddar or Mexican blend cheese

1 ripe avocado, peeled, seeded and cut into chunks

1/2 cup sour cream

1/2 cup pickled purple onions (recipe above)

3 T chopped cilantro

1-2 limes, cut into wedges

Instructions

Rub boneless, skinless chicken breasts with Mexican seasoning, stir fry in olive oil until cooked through (about 4-5 minutes per side). Slice into strips.

To assemble:

Brush corn tortillas with a little olive oil, put on a griddle or hot non-stick pan. Turn over and over until warmed through. Sprinkle cheese on top, let melt for 1-2 minutes. Add chicken strips, fresh avocado, sour cream, pickled purple onions and sprinkle with cilantro. Serve with a wedge of lime.