clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
pickled red onions

Pickled Red Onions and Other Taco Toppings

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Abbe
  • Prep Time: 30 Minutes
  • Cook Time: Varies
  • Total Time: 30 Minutes
  • Yield: Varies
  • Category: Side Dishes
  • Method: Varies
  • Cuisine: American


These three taco toppings also make great topping on most everything. Simple and flavorful, I think you will enjoy them all!



Avocado Sauce

Serves 4

Time to Make: About 10 minutes

1 ripe avocado

2 T finely minced onion

2 T sour cream or Mexican crema

24 T heavy cream

1/4 t garlic powder

1/2 t salt

A few grinds of black pepper

Juice of 1/2 a lime

Pickled Red Onions

Serves 10

Time to Make: About 10 minutes active/ 20 minutes inactive

1 large red onion peeled, but root end still attached. Cut into quarters without slicing through the root. Do not separate. Brush with some oil and sprinkle with salt.

3 T white vinegar

3 T water

1 crushed garlic clove

Pinch of oregano

4 peppercorns

Pinch of salt

Grilled Cabbage

Serves 48

Time to Make: About 15 minutes active/ 20 minutes inactive


1 head green cabbage

Olive Oil

Coarse Salt

Juice of 1 lime

Seasonings such as salt, smoked paprika, oregano, garlic powder, onion powder


Avocado Sauce:

Mash avocado. Stir in all ingredients while mashing to a sauce consistency. You may want it chunky or smooth and that is your choice.

If you want it more of a thin sauce, add more cream. Add your seasonings to taste. Avocados need to be bold. This sauce is tangier than guacamole and really brings out the richness of the avocado!

Pickled Onions

Preheat grill to medium high heat. Grill onion with bulb side down until blackened.

Now turn over and rest root end on grill and grill until that is blackened. It will start to spread like a flower opening. I only grill this partially, so that the onion retains some crispness. Take off fire and let cool.

Now cut off root stem and slice into thin slices.

Place onion, vinegar, water and seasonings in a pot. Bring to a boil. (I know it seems like you need more liquid, but you don’t.) As soon as it boils, turn into a container and let stand until cooled. These are great on sandwiches of all kinds and of course tacos or quesadillas! They keep in the fridge a long time!

Grilled Cabbage

Slice cabbage into 3/4″ rounds. Brush both sides with oil. Season one side well with salt.

Combine lime juice with seasonings and brush on to cabbage. Use more seasonings if necessary to cover cabbage rounds.

Let sit for at least one hour or up to overnight. When ready to cook, preheat grill to medium high.

Place cabbage rounds on an oiled grill and grill until cooked, but not soft. If some of the cabbage strings fall off gather them up and place a pile of them on a grill tray and cook by tossing until browned.

Cabbage can be used as a taco topping or it can even be tossed with cole slaw dressing and served that way as a  taco topping or as a replacement for cole slaw.


Onions do not have to be grilled. They can be sliced and then placed in the pot to pickle. I think grilling gives them more flavor, but is totally optional.