Corn and Caulilini Tacos w/ Salsa Verde and Pickled Red Onion



40 mins


2 servings

This one is a pretty simple recipe, but that’s the beauty of it. The pickled onions will get better after sitting in the fridge overnight (and last for months in the refrigerator), but by adding the pickle liquid still hot, doing it on the fly still works. This “quick-pickle” method used can be used for just about any veggie you can think of. Top off with some cheese if you have it, or add an egg to make it breakfast. This template can be used for an infinite number of taco combinations.


from your CSA Club Share

  • Red onion ~ 3 medium (or as much as will fit into a pint container)
  • Caulilini – 1 handful (~6 stalks)
  • Red bell pepper – 1 handful (~10 strips)
  • Corn ~ 2 c (half of the quart deli received)

from your pantry

  • Salt – 1 T, plus some to taste
  • Sugar – 2 T
    Neutral Vinegar – ⅓ c

    • Red wine vinegar, white wine vinegar, or white vinegar
  • Water – ⅓ c
  • Coriander, whole (optional) – 1 t
  • Oil – 3 T

larder items

Corn tortillas – 6-8 ea
Green Garlic Salt or Spring Onion Salt (onion or garlic powder works) – 2 t
Cherry Bomb Salt – to taste


Nothing special for this recipe!



Pickled Red Onions (can be done the day before)

  1. Cut onions in half and then thinly slice. Place into a pint container (deli or mason jar works).
  2. In a small pot, combine ⅓ c vinegar, ⅓ c water, 1 T salt, 2 T sugar, and coriander. Place over medium heat, stir until sugar dissolves. Once it has begun to simmer, remove from heat and allow to cool for ~5 mins (should be still hot, but not boiling hot). Pour brine into container with onions. Place into refrigerator uncovered to continue to cool. Once completely cooled, cover.
  1. Chop caulilini and bell pepper into ½” pieces. Keep separate.


  1. In a large saute pan, heat a generous amount of oil until shimmering. Add caulilini and toss.
  2. Stir frequently ~ 3 mins, and then add the bell pepper.
  3. Cook another 2 mins and then add corn and 1 t green garlic salt and cook for another 4 mins or until corn is starting to brown.
  4. Add ~ 1T of the pickle liquid from the red onions, and kill heat.
  5. Season to taste with salt and cherry bomb salt. Set aside.


  1. Straight on the stove top, over a low flame, warm tortillas until soft and pliable, ~ 30 seconds each side. They should puff up slightly on the second side.
  2. Then onto each tortilla add a generous amount of the corn mix, a healthy scoop of salsa verde, and a few slices of pickled onion.