detour. My kitchen

Tacos · FIRST EDITION

Lime chicken & quick-pickled onion tacos

Spiced chicken and bright pink onions, ready in the time it takes to set the table.

30 minutes · Serves 2

Serving inspiration
Serving inspiration · stock photograph

A familiar chicken taco, with an easy pickle that makes the whole plate brighter.

Here’s how.

  1. 1

    Pickle the onion

    Mix onion with the juice of one lime, sugar and half the salt. Leave for at least 15 minutes, tossing once.

  2. 2

    Season the chicken

    Toss chicken with oil, cumin and remaining salt.

  3. 3

    Cook the chicken

    Fry in a hot pan for 8–10 minutes, turning regularly, until browned and the thickest pieces reach 74°C / 165°F.

  4. 4

    Bring it together

    Warm tortillas in a dry pan. Add sliced avocado, chicken and drained pickled onions. Finish with wedges of the remaining lime.

Slice the onion as thinly as you can; it softens much faster.

First edition recipe draft — not yet kitchen-tested. Cooking times are estimates.