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Pickled Taco Salad {Recipe ReDux}

Kick your Taco Tuesday up a notch with these quick and crunchy refrigerator pickled vegetables

Happy Taco Tuesday friends!  It’s also the 21st of the month, which means it’s time for a Recipe ReDux post – and how convenient is this – February’s theme is all about tacos!  We were asked to share a healthy, creative take on tacos.  Tacos are kind of a staple food in my house, because they’re such a quick, easy, no recipe and minimal ingredients dinner.  If I have lots of time, I’ll do them with grilled fish and a cabbage slaw, if I have a little bit of time, I’ll grill up some chicken and make guacamole and beans, and if I have absolutely no time, it’s just canned black beans and sliced avocado with a sprinkle of salt.

Because most of my evenings fall into the last category,  I decided it might be best to always keep a supply of this Pickled Taco Salad on hand.  It keeps for over a month in the refrigerator, and it adds such a fabulous crunchy, fresh zing of flavor to any kind of taco – even the most plain and simple kind.  It’s even perfect just served with toasted corn tortillas (and a margarita of course).


 

 

Pickled Taco Salad|Craving Something Healthy

 

I’ve made a similar recipe in the past, with radishes and carrots, but I actually simplified the pickling mixture in this recipe, and I’m not gonna lie, I’m totally in love with swapping jicama for the radishes, and the addition of corn.  In fact, after I wrapped up the photos for this recipe, I even added the black beans I used in the photo and I’m lovin’ that even more.  This is the recipe that just keeps on getting better no matter what you add to it!

 

Pickled Taco Salad|Craving Something Healthy

 

I’m definitely a corn tortilla kind of girl.  Just a spritz of olive oil, a sprinkle of sea salt, and a quick toast on a hot pan.  Crunchy-chewy heaven.  And the cool, crisp and tangy veggies along with it are all I need for dinner.  Maybe a slice or two of avocado if there’s one around.

 

Pickled Taco Salad|Craving Something Healthy

 

Once you try these vegetables, I swear, you’ll never go back to topping your tacos with lettuce and tomatoes again.  Ever.

 

Kick your #TacoTuesday up a notch with these quick, refrigerator #Pickled Taco Vegetables #TheRecipeRedux Click To Tweet

 

Pickled Taco Salad {Recipe ReDux}

Prep Time: 20 minutes

Cook Time: 5 minutes

Yield: Makes about 6 cups of pickled vegetables

Pickled Taco Salad {Recipe ReDux}

Ingredients

  • 2 cups white vinegar
  • 1 1/2 cups water
  • 4 garlic cloves, peeled and smashed
  • 3/4 cup sugar
  • 1 tablespoon pickling salt
  • 1 medium jicama, peeled
  • 3 large carrots, peeled
  • 1 small or 1/2 large sweet onion, peeled
  • 1/2 pound (about half a 16 ounce package) frozen sweet corn
  • 2 large jalapeño peppers, cored, and seeded.
  • 1 bunch of fresh cilantro (about 1 cup lightly packed) roughly chopped

Instructions

Combine the vinegar, water, garlic, sugar, and salt in a large saucepan and bring it to a boil. Reduce the heat and let it simmer for about 3 minutes. Turn off the heat, and let the mixture cool.

While the pickling liquid is cooling, slice the jicama and carrots into thin matchstick pieces, about 2-inches long. Slice the onion into thin slices. Slice the jalapeño peppers into thin rings.

Combine the jicama, carrots, onion, corn, jalapeño peppers, and cilantro in a large mixing bowl, and toss well to combine the vegetables.

Pack the vegetables into a large half-gallon size glass mason jar, or several small jars.

Pour the cooled pickling liquid over the vegetables, and lightly press them down to make sure they are covered.

Let sit in the refrigerator for at least one day, and up to one week for flavor to develop.

Notes

If you like black beans, feel free to add a can of rinsed black beans to the vegetable mixture. Store tightly covered in the refrigerator for up to 6 weeks.

http://cravingsomethinghealthy.com/pickled-taco-salad-recipe-redux/

 

Make sure you visit the other members of the Recipe ReDux to see what they’ve cooked up for Taco Tuesday!

Eat well!
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14 Responses to “Pickled Taco Salad {Recipe ReDux}”

  1. Pickled things are so HOT – this recipe looks fantastic!

  2. Serena says:

    WHAT a good idea. I’m been pickling quick carrots and cabbage all winter. But never thought of this. Can’t wait to try.

  3. so funny, my go to meal is black beans with salsa on top! Some days that’s just all you have the time and energy for. These pickled veggies sound and look great. Definintely going to pin for later!

  4. Ah pickled! Nice that’s a nice twist on a taco. Loving it all!

  5. Love the jicama in there. WIth the black beans, it looks like a perfect meal. Saving for my next taco night!

  6. These pickled veggies would go great on fish tacos! They look delicious!

  7. I absolutely love this idea Anne! My husband is a big fan of spicy carrots when we get tacos from the local taco stand, but I’ve never tried making them at home. I definitely want to make you pickled taco salad veggie-such a delicious recipe & the possibilities are endless!

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