Cinco de Mayo is coming up! And there is nothing that I love more than a Mexican holiday! Actually there is nothing I love more than Mexican food and margaritas! For years i've been throwing a Cinco de Mayo party with tons of different Mexican food options, drinks, and even a little Mexican fiesta station on Pandora. This can be an easy weeknight dinner, or a great party option even if it isn't a holiday! It does require a little bit of planning. Marinating the chicken gives it such a great flavor, and the pickled onions add that bit of sweetness to balance out the meal. It's a meal I can honestly eat over and over again! So run to the grocery store and start planning your party, even if it's a party of one!

Here's what ya need:

Chicken, limes, olive oil, jalapeños, garlic, cumin, chili powder, salt, worcestershire sauce, red onion, apple cider vinegar, kosher salt, honey, avocado, queso fresco cheese, corn tortillas.

Step two: Do ahead: Make the marinade, combine garlic, jalapeños and pulse in blender or food processor (chop up small if you're not using one of the electronics) then add lime juice, olive oil, cumin, salt, and chili powder. Mix until marinade slightly thickens (whisk in a bowl until slightly thickens if you're doing it my hand). Put chicken into ziplock bag or covered baking dish, pour marinade over chicken and allow to chill in fridge 6 hours to overnight.

Step three: Do ahead: Make the pickled onions. Slice 1/2 to 1 red onion in thin slices or rings. Put sliced onions, apple cider vinegar, honey and kosher salt into a mason jar. Put lid on tightly and shake about 1 minute until the honey and salt dissolve. Allow to sit in fridge at least 6 hours, overnight is better.

* You may need to double the salt, honey, and vinegar for pickled onions depending on how many onions you cut up. You want the liquid to cover the onions completely, you can add up to two tablespoons of water if you need a little extra liquid.

Step four: Either heat up your grill or grill pan. Once hot, sear meat on both sides. Cook about 10 minutes until chicken juices run clear or chicken is 165 degrees. While chicken is cooking, heat the corn tortillas. Heat up a griddle or pan. Once hot, add tortilla(s) to hot pan (no oil necessary), and allow to heat through and slightly brown on both sides, about 1 minute each.

Step five: Once chicken is finished, and tortillas are warmed, assemble your tacos! Cut chicken into small strips, crumble the queso fresco and thinly slice the avocados. Put chicken down on tortilla followed by a slice of avocado, a teaspoon of cheese and a few pickled onions to top it off. Serve with a lime wedge. Enjoy!

The recipe:

Marinade:

4 cloves garlic

2 tbs chili powder

1 tbs cumin

2 tsp salt

1 jalapeño

1 tbs worcestershire

1/2 cup olive oil

1/2 cup lime juice (juice from 2 limes)

2 lb chicken thighs or chicken cutlets

Pickled onions:

1/2 cup apple cider vinegar

1 tablespoon raw honey

1 1/2 teaspoon kosher salt

*up to 2 tablespoons water

Additions:

Queso fresco cheese

Avocado slices

Corn tortillas

Extras:

-You can freeze any left over marinade and use it next time! Just use enough to coat the chicken you're using and put the rest in tupperware or mason jar in the freezer.

-You can also freeze extra cheese. If you can only find a larger block of cheese, cut it into 4 smaller pieces, crumble as you go and freeze uncrumbled extra you don't use. Then just pull out a block next time you make tacos.

-Cotija cheese, Queso fresco, and Queso blanco are all very similar. You can use whichever you find at your local grocery store.

-You can use boneless skinless chicken thighs, chicken cutlets, or boneless skinless chicken breasts cut in half lengthwise for this recipe. Skinnier chicken gets more coated in the marinade and adds more flavor to the taco.

- If you don't have raw honey, you can substitute sugar.

- You can also use pickled onions on hamburgers and other things too, just get creative!

-This goes great with corn chips, Blender Salsa , and Guacamole

-Margaritas wouldn't be a bad idea either ;)