Chop ½ red or green jalapeño into rings, discarding the seeds. Add ½ cup white vinegar, ½ cup water, ¼ cup sugar, 1 tsp coriander seeds, 1 bay leaf and a pinch of salt to a saucepan. Bring to a boil over medium heat, stirring. Simmer over low heat 10 min. Remove from heat and add 1 large red onion halved and sliced into rings. Cover and let steep 30 min. Transfer to a canning jar, cover and chill at least 2 hours and preferably longer before using on fish tacos.
salmon tacos Got leftover
Quick
spiked with lime zest, chopped cilantro and homemade pickled onions.
into a tempting fish taco with avocado, light sour cream
