Pickled onions are one of the easiest, most impressive things you’ll ever learn to make. They’re the type of recipe extra that will have friends texting you months later asking “what was in that slaw?” They’re the perfect tangy topper for these meaty tacos. You’ll often find chorizo paired with potatoes but we thought we’d lighten things up a bit and swap in some zucchini (although other summer squashes would work just fine). Be sure to look for fresh chorizo, not dried Spanish chorizo, which is delicious, but not quite right for these.
For the Pickled Onions:
1 small red onion, thinly sliced
½ cup water
½ cup red wine vinegar
¼ cup granulated sugar
2 tablespoons kosher salt
For the Tacos:
8 ounces fresh Mexican chorizo, casings removed
½ small yellow onion, finely chopped
6 garlic cloves, thinly sliced
1 tablespoon chopped fresh oregano
2 large zucchini, thinly sliced
1 teaspoon lime zest plus 2 tsp. fresh juice (from 1 lime)
1 teaspoon kosher salt
8 (6-in.) corn tortillas, warmed
How to Make It
Prepare the Pickled Onions: Place onion slices in a small bowl or jar. Bring water, vinegar, sugar, and salt just to a boil in a small saucepan; pour over onion slices. Let stand at least 1 hour.
Prepare the Tacos: Cook chorizo in a large cast-iron skillet over medium-high, breaking up with a wooden spoon, until browned, 6 to 8 minutes. Add onion, garlic, and oregano and cook until softened, 4 to 5 minutes. Add zucchini, lime zest, lime juice, and salt. Cook, stirring occasionally, until zucchini is tender but not mushy, 3 to 4 minutes.
Divide mixture evenly among warm tortillas. Top with Pickled Onions.
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