Tacos with Pickled Onions

Have you ever met someone who is leftover sensitive? As soon as they find out that dinner will be yesterday’s feast, they either begin to whine and complain or suddenly insist they’re dieting. Growing up, I remember my friends complaining about Mom’s leftovers. I always assumed they would be served some sloppy mess resembling you-know-what, or canned green beans that had become even more disgusting having once been heated or something. Those moms must not have been able to creatively disguise yesterday’s meal as a new concoction, because I think leftovers are wonderful.

Take these tacos, for example. They are the collection of separate dishes from my not-so-fabulous weekend meal. Fortunately, my funk has lifted and the food is delicious. After warming a double layer of La Poblanita corn tortillas, I filled them with  black bean and zucchini stuffing, topped them with Fresh Tomato Salsa, pickled onions, fresh queso and toasted coconut. Super delicious leftovers!

Pickled Onions Recipe


  • 3 medium white onions, sliced into rings
  • 2 jalapenos, minced
  • 3 limes, juiced
  • 1 Tbs. salt

Directions: Bring two cups of water to boil. Immerse onion slices in the water for a few seconds then strain. Run the onions under cold water to stop the cooking. Place onions in a glass dish and squeeze the limes over them. Add jalapenos and salt and mix well. Allow the onions to marinate in the refrigerator for two or three hours before eating. They keep well for many days and improve with age.