Chicken tacos with pickled red onion

By The Marilyn Denis Show
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An authentic Mexican dinner that uses rotisserie chicken. 

SERVES
4
TOTAL TIME

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

  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.

WATCH

The Marilyn Denis Show Daily at 10am ET on CTV

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