Plated | Cinco de Mayo

May 4, 2021 by MP

chicken tacos + my favorite jalapeño margarita recipe

I’ve shared this margarita recipe many times on Instagram and because it has earned it’s title as a favorite specialty drink of mine, I’ve decided it’s time to add it to the Plated Series on ToasttoPost.com. But the real show stopper in this post is the Pickled Onions.

First of all, don’t judge. I was skeptical at fist as well. I love grilled onions, but raw, no way. The ACV (apple cider vinegar) plus the sweetness of the maple syrup and the perfect crunch of the onion are everything you need to complete these chicken tacos. See below!

Chicken Tacos

Mash 1 avocado with 1/2 tsp of red pepper and 1 tbsp of lime juice. Sprinkle in a little sea salt as needed.
Crockpot Chicken – mix in 1/2 – 1 packet of taco seasoning and water and cook on low for 4 hours (or high if the chicken is frozen.) Shred it in the crockpot once it is done with two forks.
Warm corn tortillas on the stove top until edges start to char. Spread a thin layer of avocado mix, shredded chicken, and pickled onions. Top with pico de gallo or salsa.

Don’t have taco seasoning at home? Try this recipe to make your own. Or, simplify it and just use chili powder, salt, and pepper.

Pickled Onions

Add 3/4 c ACV, 2 tbsp maple syrp, 1/2 tsp salt to a mason jar. Warm in the microwave for 1 minute. Add in one thinly sliced red onion, seal, and place in the refrigerator for at least an hour.

Jalapeño Margarita

Mix 2 oz of tequila with 3 tbsp fresh lime juice (squeeze it yourself – this matters,) 1 tbsp freshly squeezed orange juice, 1.5 tsp light agave nectar, a few thinly sliced jalapeño rounds, and ice in a shaker. Shake for 30ish seconds, pour over ice. Garnish with lime wedge or more jalapeños depending on how much heat you can take. My recommendation would be to start small and add in more jalapeño later.

Substitute sparkling water for a non alcoholic version.