Mexican food for breakfast, lunch and dinner, please. I’ll start with huevos rancheros or chilaquiles and then move on to tacos, tacos, tacos. Take a super simple grilled chicken and top it with tangy tomatillo salsa and some pickled red onions, and you’re elevating it a completely different beast.
Sure, filling your tortilla with crispy-edged carnitas or a juicy brisket is a good start, but the condiments are crucial. The acidity and crunch of pickled onions adds not only flavor and texture, but also a bright pop of color.
I keep these stocked in my refrigerator for a delicious addition to not just tacos, but salads, sandwiches and scrambled eggs. Whole30, healthy and delicious! Try them and I swear you will never look back…
Quick Pickled Red Onions
Yield 1 cup
Pickled red onions take only 10 minutes to put together. They’ll save in the refrigerator for 3-4 days.
- 1 cup rice vinegar or white wine vinegar
- 1 cup water
- 2 teaspoons kosher salt
- 1 red onion, cut in half and sliced very thin into half moons
- In a medium sauce pan, bring to a boil the vinegar, water and kosher salt.
- Place the sliced red onion in a glass or ceramic bowl and pour the simmering rice vinegar mixture over the onions. Cover and soak 10-15 minutes.
- Let onions come to room temperature before serving