Yucatecan Style Chicken Tacos with Pickled Onions

This is a quick and simple version of my favorite Mexican meal. I first had this dish on our honeymoon - one bite and I was obsessed! The spicy pickled onions add such brightness and kick. 
This is kind of the lazy man's recipe, but you still get the flavor with much less fuss!
Yucatecan Style Pickled Onions
1 large red onion, sliced very thin
1 C orange juice
1/2 C lime juice
1 tsp sugar
1 Tbsp salt
1 jalapeƱo pepper, seeds removed and diced (optional)

Combine all ingredients in a dish large enough for the liquid to cover the onions completely. Allow to sit overnight preferably, but at least a few hours.

Yucatecan Style Chicken Tacos
6 small corn tortillas
1/3 C black refried beans
1 chicken breast, grilled and diced
a small handful of fresh, chopped cilantro
pickled onions

Warm the tortillas and black beans in the microwave (about 45 seconds each). To assemble the tacos, spread about a tablespoon of black beans down the center of the tortilla, top with a modest amount of grilled chicken, a sprinkling of  cilantro and a nice pile of pickled onions. Serve with fresh lime wedges.

Notes/Substitutions: More optional toppings include cojita (a mild Mexican cheese), diced fresh white onion (yes onions on top of onions, trust me, it's delicious), or even some avocado! Whatever suits your fancy!

This recipe is good when I need a fix of relatively authentic Yucatecan cuisine. Be on the lookout for an upcoming post which will feature a similar taco, but using spicy pulled pork (cochinita pibil) which is the dish that inspired this recipe!