Learn about the Very Veggie Movement
Love crowd pleasing recipes? Try these pickled red onion tacos, loaded with hearty beans, sweet, broiled pineapple, homemade pickles, and creamy avocado, all wrapped in a tortilla shell. It’s a mouthwatering combination of flavors as sweet as they are savory, plus cayenne pepper for that extra kick. Once your ingredients are ready they’re easy to assemble, making these tacos perfect for a hands-on meal with kids, for a dinner date, or just for fun..
Ingredients
Pickled Red Onions:
1 red onion, sliced
1 cup boiling water
1 cup apple cider vinegar
3 tbsp salt
2 bay leaves
2 garlic cloves, crushed
1 tsp coriander seeds
Broiled Pineapple:
1 pineapple, diced
2 tbsp brown sugar
1 tbsp cayenne pepper
Beans:
2 tsp olive oil
1 can pinto beans
2 tbsp brown sugar
1 tsp chili powder
1 tbsp salt
1 tsp black pepper
3 tsp garlic powder
2 tsp smoked paprika
1 package corn tortillas
2 avocados, sliced
1/2 cup cilantro, chopped
1 jalapeño, sliced
Directions
- Slice red onion into 1/4 inch slices. Boil 1 cup of water with salt, bay leaves, garlic, coriander seeds.
- Temper a glass jar under warm running water. Add onions and apple cider vinegar. Pour in boiled mixture.
- Let onions set for at least 30 minutes in the fridge.
- Dice pineapple, cover with brown sugar and cayenne. Broil in the oven until sugar is caramelized, monitoring frequently to ensure it doesn’t burn.
- Cook pinto beans on medium heat with brown sugar, garlic, chili powder, salt, pepper and smoked paprika.
- Fill tortillas with pinto beans, cilantro, avocado, onions and pineapple. Enjoy!
