Mexican · dinner
Carnitas-Style Tacos with Pickled Onion
Mexican night using pre-cooked pulled chicken for speed, with quick pickled onion for brightness.
- Total time
- 25 min
- Serves
- 2
- Est. cost
- $11
Ingredients
For 2 servings
Meat & poultry
- rotisserie chicken1 piece
Bakery
- corn tortillas8 piece
Produce
- red onion1 piece
- lime2 piece
- cilantro1 bunch
- avocado1 piece
Cans & jars
- chipotle in adobo1 can
Spices
- cumin1 tsp
Method
- 1
Slice onion thin and soak in lime juice with a pinch of salt for 15 minutes.
- 2
Shred about half the rotisserie chicken, saving the rest.
- 3
Mince 1 chipotle with a spoon of sauce and toss with chicken, cumin and a splash of water.
- 4
Heat chicken in a skillet over medium-high until edges crisp, 5 minutes.
- 5
Char tortillas directly over a flame or in a dry skillet for 30 seconds per side.
- 6
Fill with chicken, pickled onion, sliced avocado and cilantro.
Kitchen note
Freeze leftover chipotle in adobo in a bag for later use.Approximate per serving: 520 calories, 38g protein. These are estimates, not lab-tested nutrition facts.
Cost is an estimate at typical US supermarket prices; staples like oil, salt and spices are counted at a few cents.
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