Pickled Red Onions Recipe/ Taco Toppings

Pickled red onions are amazing on just about anything, but put them on tacos and oh man…you’ve hit on what makes them so addictive.

This simple ingredient puts tacos so above the norm.

Tacos are where it’s at! It took me awhile to get on board, but let’s just say I’m now shipshape!

The fun thing about tacos, or quesadillas for that matter, is the variety of ways they can be topped.

Toppings for tacos are an art form and too many or too little or not the right kind, can take away from your creation.

Each bite should contribute to the next, to the point of not wanting to put that taco down, because each morsel tastes so massively good.

Little bites full of big flavor, but also a giant mix of textures come into play, in what seems like just a simple taco!

The balance of flavors is what makes a taco special and these quick pickled onions the perfect condiment.

Mexican cuisine is something we eat a lot of here at TIHIC.

Though I never ate Mexican food as a child, Manservant grew up with it.

There were no Mexican restaurants in Kankakee when I was a child, though I think Taco Bell is there now.

And true confessions here-I have never eaten at a Taco Bell!

How To make Mexican Pickled Onions:

This easy recipe almost shouldn’t be called a recipe!

I choose to use a red onion because I like the color, but yellow onions or white onions may also be used.

Worried about tears? Be sure to slice the root end last.

Apparently that is where most of the sulfuric compounds lie, which is what causes you to shed tears.

When making this simple recipe I often grill the onion first which adds flavor, however if you don’t want to start the grill for an onion-no worries.

These sliced onions are perfect without the grilled taste.

Begin by slicing one large red onion (or any onion) very thin using a sharp chef’s knife or a mandolin.

In a small saucepan heat up the white vinegar, water, a crushed garlic clove, a pinch of Mexican oregano (regular oregano works, too) and a pinch of salt, a few black peppercorns and the onion slices on medium heat.

Want to add some red pepper flakes or a bay leaf? That’s OK, too!

Add a squeeze of lime juice if you’d like, but I like this recipe as is, though the seasonings are very fun to play with.

Don’t have white vinegar? Rice vinegar, red wine vinegar or apple cider vinegar also work.

Bring the mixture to a boil. The minute it starts to boil, remove from heat, let cool, and pour into a glass container.

I always have a mason jar in the fridge filled with this red onion recipe and also one with pickled jalapeno peppers both of which are perfect on fish tacos!

And for the record this easy Mexican recipe can be used to make many varieties of refrigerator pickles.

If this is your first time making these pretty pink onions, make sure to make a batch with carrots or radishes, too.

And make more than you think you need, because a jar of these make a great gift!

Besides using these on tacos, I have been known to make sub sandwiches with them and serve them on a cheese board.

Alex loves the pickled red onions on scrambled eggs. And then he tops them with avocado sauce.

And just so you know this red onions recipe is great on lox and bagels.

I have no doubt that you will find a favorite way to use these.

It’s fun creating taco topping ideas and these three always add something extra to our favorite Mexican dishes.

Need some more ideas besides this avocado sauce, pickled onions and grilled cabbage?

I’ll let you slide. You could just do raw shredded cabbage, but this is so good!

Welcome to the world of taco toppings!

Keep in mind that a combo of spicy, sour, salty and even sweet ingredients are added to round out the flavor of the taco.

Then think texture – crispy, crunchy, creamy, as ways to add interest.

Salsas add complexity and guacamole or avocado adds creamy, salty and savory flavors.

Ordering a taco at a taco joint may seem simple, but I guarantee there was a lot of thought put into that taco!

Below are a few simple taco toppings and a few more that I use to amp up the flavors of any taco.

Don’t be afraid to try any of these on burgers or sandwiches or anything else where you need a little extra!

I used to love doing taco bars for dinner. It seems just about anything can be made into a taco.

If you like soft shell tacos I heartily recommend this straw tortilla warmer that can be put in the microwave!

(Mine is straw, but this one is so dang cute!)

It’s always important to start with a hearty base for your taco.

Think ground meats-chicken, turkey, pork, beef, chorizo-they all work.

Seafood? You betcha! Grilled fish or shrimp, even calamari, makes a great taco.

Steak. BBQ chicken. Want to go vegetarian? Roasted potatoes, mushrooms or cauliflower.

Now for the fun part! Take your pick. Honestly though, the basics are fine, along with a fun salsa and of course, these pickled onions.

What are basic taco toppings?

Shredded cheese, sour cream, chopped tomatoes, corn, diced onion or peppers, (sauteed, grilled or raw) and of course guacamole or sliced avocado or better yet, this avocado sauce.

And please don’t forget the salsa!

Just in case you are worried I didn’t give you enough ideas, here are links to some of my faves!

Have fun with this and let me know your favorite taco combination!

Lots of Taco Toppings-Perfect For a Taco Bar:

Chili Con Queso

Guacamole

Peruvian Green Sauce

Fire Grilled Salsa Roja

Hominy Salsa with Blueberries

Roasted Tomatillo Salsa

Pico de Gallo

Salsa Macha

And then there is pineapple salsa and peach salsa. Just sayin’!