design, travel, food
Jazz up fish tacos by serving them with pickled onions.
INGREDIENTS
1/2 cup white wine vinegar
1/2 cup rice wine vinegar
2 tbsp sugar
1 tbsp salt
1 red onion, peeled
DIRECTIONS
In a sauce pot combine vinegar, sugar and salt. Bring to a boil and pour over onions making sure it’s submerged in liquid. Store in fridge overnight.
For Corey’s Fish Taco recipe, check out the June issue on May 29th, 2014
About Corey BurganCorey fell in love with cooking when he was 13 and has been in the kitchen ever since. His passion is cooking for friends and family, it’s just a bonus that’s it’s also his career.
@DabbleChef
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