Saucy Pulled Chicken Tacos with Pickled Onions and Peppers

A Perfect Healthy and Flavorful Dinner Recipe

Prepare your Belly!

Saucy Pulled Chicken Tacos

One night, I had no idea what to cook for dinner. I was approaching ‘hanger’ and had absolutely no ambition to make anything. So, I turned off my brain, started throwing stuff together, and BAM! The most delicious recipe I have come up with in a long time happened.

The addition of pickled onions and peppers happened during round two of this recipe and it is pure perfection.

Moral of the story, hanger=a delightful creative opportunity. Sometimes…

Saucy Pulled Chicken Tacos with Pickled Onions and Peppers
Servings: 5-ish (About 20 tacos depending on the amount of meat put on each)
Calories: ..............just a few. 
- 1 medium white onion 
- 3 cloves garlic
- 1/4 cup brown sugar
- 1 15 oz can of fire roasted tomatoes
- 1/2 tsp cayenne pepper
- 1/2 tsp salt 
- 3 tbsp cumin
- 1 tbsp oregano
- 2 tbsp chili powder
- 1/2 tsp cinnamon
- 2 large chicken breasts (boiled and shredded)
- small white corn tortillas
- queso fresco
- fresh cilantro
- pickled veggies (Follow the link for recipe. Make six hours ahead.)
- Cholula (it really pulls it all together.)

1. Dice onion and garlic. Saute in a sauce pan on medium heat. Salt. Let onions soften a little. 
2. Add brown sugar and cook a few more minutes on medium heat, until sugar bubbles a bit. 
3. Add fire roasted tomatoes. Stir, then add all dry seasonings. With an immersion blender or food processor, blend sauce until smooth.  
4. Return to sauce pan. Cover, reduce to a simmer for 20 minutes, stir occasionally.
5. Add shredded chicken. 
6. Taste. Add more salt and spice if needed. Keep covered on low heat until time to serve. 

6. Coarsely chop cilantro and pickled veggies. Then crumble the queso fresco. 
7. Warm tortillas. I use a panini grill to toast each tortilla, but you can also use a pan over medium heat or toast them in the oven.
8. Construct your tacos! The order goes: tortilla, saucy meat, queso fresco, cilantro, pickled veggies and Cholula. 


Visit the Edible Masterpieces page to see more recipes.

Saucy Pulled Chicken Tacos Oh, they are so good.

Six Hour Pickled Onions and Peppers

A Great Topping for Tacos, Sandwiches, and More

6 Hour Pickled Onions and Peppers

I am a bit of a culinary thief. Whenever I try new foods, I am always figuring out how I can make it at home, but make it better. Mainly because I am too lazy to leave the house and I am quite health conscious.

I once experienced tacos with a pickled veggie topping and fell madly in love. I had to make it for my Saucy Pulled Chicken Tacos.

Six Hour Pickled Peppers and Onions

6 Hour Pickled Onions and Peppers
Servings: All of them. (1 pint jar lasts me a month or two)
Calories: Doesn't really matter, does it? 
-1/2 white onion 
-1/2 red onion
-1/2 Bell Pepper (I like orange, red or yellow for sweetness)
-1 TSP dried pepper flakes
-2 cloves of garlic
-1/4 cup white vinegar
-1/4 cup white wine vinegar
-1/2 cup water
-1 TSP salt
-2 TSP white sugar

1. Cut onions and pepper into thin slices and coarsely chop garlic cloves. Place in pint sized glass canning jar with pepper flakes. I fill the jar to the top, but don't pack too tight. 
2. Combine vinegars, water, salt, and sugar in a saucepan and bring to a boil. Once boiling, pour into jar and screw on the lid. 
3. Shake your veggies and put in the refrigerator for at least 6 hours. I like to keep mine overnight. 
4. Put on top of tacos, pizza, sandwiches, or anything else you think would taste good. 

I started making this recipe in a pint jar, but we finished the jar too quickly so I doubled the recipe and use a quart now. 

You should really pair this topping with my Saucy Pulled Chicken Tacos.

Visit the Edible Masterpieces page to see more recipes.