Grilled Chicken Tacos with Quick Pickled Onions & Lazy Guac



½ cup (125 mL) white wine vinegar or apple cider vinegar
¼ cup (60 mL) water
1½ tsp (7 mL) granulated sugar
½ tsp (2 mL) salt
1 red onion, thinly sliced



2 ripe avocados, pitted, peeled and coarsely chopped
Finely grated zest of 1 lime
1 tbsp (15 mL) lime juice
½ tsp (2 mL) hot sauce (or to taste)
Salt and pepper to taste



3 or 4 boneless, skinless chicken thighs
Olive oil
2 tbsp (30 mL) Montreal steak seasoning (or steak seasoning of choice)
4 warm 6-inch (15 cm) corn tortillas
¼ cup (60 mL) coarsely chopped cilantro
Lime wedges
Cayenne pepper or paprika


  1. For pickled onions, whisk together vinegar, water, sugar and salt in a medium bowl until sugar and salt dissolve. Add onion, stirring to coat with vinegar. Let stand at room temperature for at least 30 minutes. Drain and set aside.
  2. For guacamole, roughly mash avocados with lime zest and juice, and hot sauce in a medium bowl. Season with salt and pepper to taste.
  3. For tacos, rub chicken all over with olive oil, then season liberally with steak seasoning.
  4. Heat an oiled ridged grill pan over medium heat. Cook chicken, turning occasionally, until no longer pink inside, 12–15 minutes. Set aside to rest, then slice.
  5. Divide chicken among tortillas. Top with pickled onions and guacamole. Garnish with cilantro. Serve with lime wedges dipped in cayenne.
Makes 4 tacos