Together, we’re going to make some delicious Chicken Street Tacos with a batch of GLPC Pickled Red Cabbage.
They call it Taco Tuesday, so we will BEGIN our prep on a Tuesday with the pickling, so that you can enjoy this delicious taco garnishment for a great weekend dinner!
Street tacos typically use a soft flour tortilla, about 5 inches in diameter, which should be grilled a bit on both sides to give you a bit of that “charred” street look and taste.
For chicken tacos, we like to use chicken thighs, which keep their moisture well when grilling them.You can use chicken breast if you prefer.
There are many reasonings using the Great Lakes Pickling Company pouches are a great choice. Some of the reasons we love this method of pickling are:
- You can make them right in the pouch
- The recipe is pretty much up to you! Just add the vinegar, whatever vegetables you want to pickle, and top off the pouch with water. Quick and easy pickling!
Pickled Red Cabbage Recipe
Ingredients:
- Red Cabbage
- Red Onion
- Water
- Vinegar
Directions:
- For your pickled red cabbage, we’re only going to use 2 vegetables for this recipe. Red cabbage (of course), and red onion. The ratio should be about 3 parts red cabbage, to 1 part red onion.
- Cut both about in ¼ inch to 3/8 inch wide strips/shreds about 3 inches long. They will both soften a bit while pickling in your pouch with the result being a bit of a coarse “slaw”.
- These two vegetables, when combined together, give you a very tasty topping and condiment to finish off your street tacos. It goes very well with both chicken and fish tacos.
- Follow the instructions on the back of your pickling pouch. They will need to refrigerate from 3-4 days is all you need to give you the delicious melding of flavors while still leaving you some crisp, firmness to your finished pickled red cabbage.
Chicken Street Taco’s with Great Lakes Pickling Company Picked Red Cabbage
Serving Size: Makes 8 Tacos or 4 Servings
Ingredients:
- Chicken Meat (Skinless, Boneless Thighs or Breast) 1 to 1 ½ pounds
- 1/3 cup Olive Oil
- 2 tablespoons Dark Chili Powder
- 1 tablespoon Ground Cumin
- ½ teaspoon Granulated Garlic
- 1 tablespoon Hot Sauce (Tabasco or Other)
- To Taste Salt
- 8 – 5” Flour Tortillas
Garnishment Ingredients:
- ½ cup Chopped Fresh Cilantro
- 1 cup Diced Fresh Tomato
- 2 Avocados, Seeded and Sliced
- 2 Cups+ Great Lakes Pickling Pouch Pickled Red Cabbage
- Optional: Sour Cream, Cut Sweet Corn Kernels, Canned Black Beans.
Directions:
- Combine the whole, un-cut chicken pieces, with the olive oil and spices and allow to marinate at least 1 hour, then grill them, on medium heat, until cooked through.
- Set aside the grilled chicken to cool slightly.
- Grill the flour tortillas on both sides briefly, to mark them. Do not grill them to much or they will become brittle.
- After your tortillas are grilled, leave them stacked together in order for them to soften a bit, then chop, or slice the grilled chicken so that it can be portioned on to tacos.
- Drain off all excess pickling brine from your red cabbage and place it in an appropriately sized serving bowl.
- Arrange display of the chicken meat, tortillas, your picked cabbage and all the additional garnishes you choose and allow your guests/family to assemble their tacos buffet-style.
Enjoy!
