Taco night can be so colorful. Red tomato salsa, orange hot sauce, yellow rice, green guacamole (and/or salsa verde). You could even throw in blue corn tortilla chips to try and round out the rainbow.
How about some purple pickles for a crisp and tangy topping? Don't be scared. You're about to add the very texture and flavor that will take your tacos to the gourmet taco truck level you've secretly been striving for all this time.
Pick your own favorite taco recipe, or find one of the 30 zillion recipes online. You don't need me to tell you how to make shredded chicken in the slow cooker.
But then, when you're getting everything ready, maybe 15-20 minutes before you plan on serving, toss together these purple pickles. It's easy! And delicious!
Ingredients
- Purple cabbage
- Salt
- Lime juice
- Optional: red onion
- Optional: radish
Thinly slice the cabbage and any other purplish veggies. Put sliced veggies in a bowl and give them a moderate sprinkling of salt. Add a couple of tablespoons of lime juice -- depending on the quantity of veggies, the juice of half a lime might be enough.
Stir!
Let the veggies sit there a short while you do other things, and then come back and stir again! Keep occasionally stirring to let all the veggies have their turn in the salty lime juice.
By the time you're ready to dish up your tacos, the veggies will be quick-pickled.
These are good leftover for a few days (store in the fridge), and you could make them earlier in advance. The longer the pickles sit, the more the purple from the cabbage (and from outer rims of the onions and radishes) will leech into the lime juice, staining the white parts of the onions and radishes. They'll taste limier (i.e. induce more pucker) and will become less crisp than the day you made them.
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