Jazz up fish tacos by serving them with pickled onions.
1/2 cup white wine vinegar
1/2 cup rice wine vinegar
2 tbsp sugar
1 tbsp salt
1 red onion, peeled
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