I may be one of the only people in my age demographic who’ll admit to this, but I’m not the biggest taco fan. I actually kind of hate tacos. And by “kind of” I mean I very strongly dislike them. It it’s an aversion that’s more about the experience than the taste. More on that tomorrow.

That said, I love many of the foods that tacos incorporate. One of my favorites is pickled red onions. This recipe will turn any taco (or taco-inspired dish) into a (positive!) experience.

I especially love them in a salad (taco-esque or not) but feel free to get creative.

taco-chicken-salad

Speedy Pickled Red Onions

Ingredients:

  • 1 cup water
  • ½ cup apple cider vinegar
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 red onion, thinly sliced

quick-pickled-red-onion

Directions:

  1. Whisk together the first 4 ingredients until sugar and salt are dissolved.
  2. Pour vinegar mix over onion and store in a jar or airtight container in the fridge for at least 1 hour.
  3. Drain before using.

To serve: Garnish tacos, meat, salads, sandwiches, chili bowls, and more.

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