BBQ Tacos with Pickled Red Onion

I had a ridiculous craving for mexican food a while ago, which may or may not have been due to $1 drafts at a local bar. Here's my conspiracy theory: beer companies have some sort of illicit pact with the mexican food industry, covertly adding chemicals that make beans, cheese, and tortillas extremely appetizing to college-age individuals. Like, waking up at 4am and considering a run to La Bamba ("Burritos As Big As Your Head!") appetizing. And guacamole. Never forget the guacamole.

I decided searching through Rick Bayless' (Top Chef and Mexican Food Master) website recipes was a good bet for quelling my craving. But most of his recipes involve 3490280 steps and/or ingredients I'm not sure even exist in this solar system. And then I found his recipe for pickled red onions, which calls for red onion, lime juice, and salt. Bingo.

BBQ Tacos with Pickled Red Onion   serves: 2

1/2 red onion, sliced thinly

1/4 cup lime juice

Salt

1 cup cooked and shredded chicken

2-3 T. BBQ sauce

4 6-in tortillas ( I used flour)

Sour cream, for serving

1.) Place the thinly sliced red onion into a medium-sized bowl. Pour boiling water over the onions, count to 10, then immediately drain in a strainer. Shake off the water and place back into the bowl. Pour in lime juice and 3/4 t. salt. Cover and refrigerate at least 1 hour.

2.) For the tacos: Mix BBQ sauce and chicken together, adding more sauce if necessary. Add a pat of butter to a large skillet and heat over medium-high heat. Once butter melts, add tortillas and place 1/4 of the shredded chicken on one side of each tortilla. Fold tortillas and let cook until golden brown on one side. Flip and let cook until well-browned and crispy on the other side. Top with pickled red onions and serve with sour cream.

Pickled Red Onion recipe courtesy of Rick Bayless