Jalapeno Pickled Onions are perfect on top of shrimp tacos. Spicy, crisp onions make any taco amazing. I used lettuce leaves as my taco shell, and they were perfect for my Cinco De Mayo fiesta. I layered my healthy tacos with sliced avocado, Tequila Shrimp from my cookbook Food For The Family Soul/Call Your Mother In Law, and topped with these flavorful onions.
Don’t forget to make my popular Bean Dip as your fiesta side.
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1 large red onion
1/2 cup apple cider vinegar
2 tbsp lemon juice
1/2 tsp salt
1/4 tsp pepper
1/4 tsp cumin
1 tbsp fresh cilantro
Slice onions so you have thin rings. Put onions into a glass container with a lid. Place vinegar, lemon juice, salt, pepper and cumin in a small saucepan. Slice Jalapeño and add to the saucepan. Bring vinegar to a boil. Mix Cilantro with onions. Pour vinegar over onions and place lid. Leave on counter for thirty minutes. Stir every 10 minutes. Ready to eat, store remaining onions in the refrigerator.
Amount Per Serving
% Daily Value*
Total Fat 0.0g
Total Carbohydrate 2.5g
Dietary Fiber 0.9g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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