Stewed Chicken Tacos with Quick Pickled Jalapenos
Stewed Chicken Tacos may be the best tacos I have ever made! They start with my recipe for Stewed Chicken, topped with a homemade quick pickled jalapeno, white onion, radish and Mexican crema. You will not be disappointed with this quick and easy recipe.
Ingredients
1 recipe for Stewed Chicken
- diced white onion
- cilantro
- thinly sliced radish
- mexican crema can substitute sour cream
- tortillas I used corn tortillas that I slightly charred on an open flame
Quick Pickled Jalapenos
- 2 jalapenos thinly sliced I used a mandoline
- ½ cup apple cider vinegar
- ½ cup water
- 1 tsp salt
- 1 tsp sugar
Instructions
- These tacos are very easy to put together once the stewed chicken is made. Follow the link above to get the recipe.
- Once the stewed chicken is done, take some chicken off the bone along with a couple of peppers and onions from the stew and place on a corn tortilla (or which ever kind you prefer). Top with diced white onion, the thinly sliced radish, a little Mexican crema and the quick picked jalapenos.
- Quick Pickled Jalapenos
- Add the sliced jalapenos to a jar with a lid. In a small saucepan, heat the apple cider vinegar, water, salt and sugar until it reaches a simmer and the salt and sugar have dissolved. Turn off the heat and pour the liquid over the jalapenos and cover. Let cool completely, then put the jar in the fridge for at least an hour.