Tangy Pickled Veggie Tacos Recipe

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

These Tangy Pickled Veggie Tacos are a fresh and vibrant twist on traditional tacos. Packed with a variety of colorful vegetables and a zesty pickling brine, they offer a delightful crunch and a burst of flavor in every bite.

This Tacos Recipe is simple to prepare and perfect for a quick weeknight meal or a fun gathering with friends. You can customize the toppings to suit your taste, making them a versatile option for any occasion.

Easy Tangy Pickled Veggie Tacos

This recipe features a medley of pickled vegetables such as carrots, radishes, and cucumbers, all wrapped in warm tortillas. The preparation time is about 30 minutes, and it serves 4 people.

Ingredients

1 cup carrots, julienned
1 cup radishes, thinly sliced
1 cup cucumbers, thinly sliced
1 cup red onion, thinly sliced
1 cup white vinegar
1 cup water
1 tablespoon sugar
1 tablespoon salt
1 teaspoon black peppercorns
1 teaspoon mustard seeds
8 small corn or flour tortillas
Fresh cilantro for garnish
Lime wedges for serving

Instructions

Prepare the Pickling Brine: In a saucepan, combine vinegar, water, sugar, salt, peppercorns, and mustard seeds. Bring to a boil, then remove from heat.
Pickle the Vegetables: Place the carrots, radishes, cucumbers, and red onion in a jar or bowl. Pour the hot pickling brine over the vegetables, ensuring they are fully submerged. Let them cool to room temperature, then refrigerate for at least 15 minutes.
Warm the Tortillas: Heat the tortillas in a dry skillet over medium heat for about 30 seconds on each side until warm and pliable.
Assemble the Tacos: Fill each tortilla with a generous amount of the pickled vegetables. Top with fresh cilantro and a squeeze of lime juice.
Serve: Enjoy the tacos immediately, garnished with additional lime wedges on the side.