• Most of this stuff can/should be done the night before. The pickeled onions absolutely should be made at least a day in advance so they have time to pickle. The salsa can be prepared well ahead of time. Using leftover rice is also works.

For the Chicken

• In a large ziplock bag, add the chicken, lime juice, minced chipotle peppers, the adobo sauce from the can, spices, and oil. Mix everything together in the bag until the chicken is coated. Remove as much air as possible and allow to marinate in the fridge at least an hour.
• For the most authentic flavor using a flat top is best. It just makes food taste better. Cast iron is second best, any skillet will work though. Heat the skillet over medium high heat.
• Add a little bit of oil and cook the chicken for 3-4 minutes each side.
• Remove the chicken and cut into a small dice. Return to the skillet to obtain color on all sides.

For the Rice

• Cook the rice using your preferred method. 1 cup of dry rice will yield between 2-3 cups of cooked rice depending on the kind.
• Measure out 2 cups of rice and add to a bowl. Add in the chopped cilantro, oil, and lime juice and salt to taste.

For the Salsa Roja

• Preheat your oven to 400°F.
• Wash all of your vegetables. Cut the tops off of the peppers and cut the onion in half.
• Place the tomatoes, peppers, peeled garlic, and the onion to a sheet pan. Cover with oil and salt. Roast for 10-15 minutes or until all of the vegetables have softened. You may want to remove the skins from the tomatoes to avoid any stringy bits.
• Place the roasted vegetables to a blender, add in ½ bunch of cilantro, 2 tbsp of lime juice, and salt. Add lime juice and salt to taste. Adjust as needed.

For the Pickled Onions

• Cut the onion into thin slices.
• In a mason jar, add the sugar, salt, water, and vinegar. Shake to dissolve the solids.
• Add in the onions and top off the jar with lime juice.
• Place in the fridge over night. They will last a few weeks.

For the Slaw

• In a large bowl, mix all of the ingredients together.

For the Tacos

• Heat the tortillas in a dry skillet until they have heated and are pliable.
• Top with rice first, then chicken, slaw, salsa, and pickled onions.
• How many tacos this makes will obviously depend on how much you fill each one. For nutrition information purposes I am going to go with 12 tacos. It is difficult to estimate nutritional information for these because you will have extras of the toppings leftover.