Colorful tortillas filled with marinated chicken, vibrant pickled cucumbers, and fresh bell peppers, garnished with cilantro and lime wedges.

Quick Pickled Chicken Tacos with Summer Veggies

Enjoy vibrant flavors of summer with these quick pickled chicken tacos, perfect for a weeknight meal.

Main
Prep 20m · Cook 30m · Total 50m
16 ingredients

Using seasonal ingredients like fresh cucumbers and bell peppers, this dish captures the essence of summer while highlighting the importance of quick pickling to enhance flavors. The combination of marinated chicken and crisp veggies wrapped in warm tortillas makes for a satisfying and colorful meal. This recipe draws connections to the ongoing global conversations and cultural shifts, reflecting the diversity of flavors and experiences in our world today. Inspired by Houthis Say Prime Minister Was Killed in Israeli Attack and From Cracker Barrel to Sydney Sweeney, Trump Has an Opinion to Share.

Instructions

  1. In a bowl, combine olive oil, lime juice, minced garlic, cumin, and salt. Add the chicken breasts, ensuring they are well-coated. Marinate for at least 20 minutes.
  2. While the chicken is marinating, prepare the quick pickled veggies. Thinly slice the cucumber and red onion and place them in a jar.
  3. In a small saucepan, combine vinegar, water, sugar, and black peppercorns. Bring to a simmer, stirring until the sugar dissolves. Pour the mixture over the cucumbers and onions in the jar. Let sit for at least 15 minutes.
  4. Heat a grill pan or skillet over medium-high heat. Cook the marinated chicken for about 6-7 minutes on each side, or until fully cooked. Let rest for a few minutes before slicing.
  5. Warm the tortillas in a dry skillet. Assemble the tacos by placing sliced chicken, pickled veggies, and bell pepper on each tortilla. Top with chopped cilantro and serve with lime wedges.