chile lime tacos

with pickled onions
5 from 5 votes
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 6

Ingredients

FOR THE TACO MEAT

  • 1 tablespoon avocado or canola oil
  • 1 lb. ground chicken or ground turkey
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 ½ tablespoons Chile Lime Seasoning (Trader Joe’s or Tajin)
  • 1 (14.5 oz.)can diced tomatoes with green chiles
  • ¼ cup fresh cilantro leaves, roughly chopped
  • ½ lime, juiced
  • Kosher salt and cracked black pepper

FOR THE TACOS

  • 18 small corn tortillas (5-inch)
  • ½ cup shredded cabbage
  • 2 avocados, diced or sliced
  • 1 cup shredded or crumbled cheese (such as cotija)
  • pickled onions, for garnish (recipe follows)
  • 3 tablespoons sour cream, for garnish

FOR THE PICKLED ONIONS

  • cup fresh lime juice
  • cup red wine vinegar
  • cup sugar
  • 1 tablespoon kosher salt
  • 1 jalapeño, seeded and cut into rings
  • ½ red onion, thinly sliced

Instructions

  • Add the 1 tablespoon oil to a skillet over medium-high heat. Stir in 1 lb. ground chicken and cook until it’s no longer pink; about 5-7 minutes. Add 1 finely chopped onion, 2 cloves garlic, and 1 ½ tablespoons chile lime seasoning, sauté until tender.
  • Add 1 can of diced tomatoes with green chiles and bring to a simmer to thicken, about 5 minutes. Remove from the heat and stir in ¼ cup chopped cilantro, the juice from ½ lime and season with salt and pepper, to taste.
  • Warm the corn tortillas then evenly divide the filling amongst the tortillas.
  • Garnish with cabbage, avocado, cheese, pickled onions, and a dollop of sour cream, if desired.
  • For the Pickled Onions: In a small saucepan set over medium-high heat, bring ⅓ cup lime juice, ⅓ cup red wine vinegar, ⅓ cup sugar, 1 tablespoon salt, and 1 jalapeño (if using) to a simmer, stirring occasionally until the sugar dissolves, about 2 minutes.
  • Add ½ sliced red onion in a separate heatproof bowl or container, and pour the vinegar mixture over the onions. Cover with plastic wrap or a lid and let cool for about 20 minutes. Transfer to the refrigerator for at least 15 minutes and up to 3 weeks.

SERVING SUGGESTIONS

  • Serve with chips and guacamole or rice and beans.

SWAP SUGGESTIONS

  • Protein: Swap ground turkey or chicken for lean ground beef.
  • Vegetarian: Swap the ground meat for 1 lb. Impossible Ground Beef or 1 lb. diced mushrooms.
  • Chile Lime Seasoning: Swap chile lime for Tajin.

WEEKEND PREP / MAKE AHEAD

  • Taco filling can be made fully in advance and stored in an airtight container for up to 3 days in the refrigerator.
  • Make pickled onions in advance and store in an airtight container in the refrigerator for up to 3 weeks.

Nutrition

Calories: 603kcal | Carbohydrates: 73g | Protein: 25g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.05g | Cholesterol: 83mg | Sodium: 1421mg | Potassium: 1139mg | Fiber: 11g | Sugar: 28g | Vitamin A: 453IU | Vitamin C: 29mg | Calcium: 219mg | Iron: 3mg