1. Bring 1 cup of apple cider vinegar to a light simmer. Add in the sugar and salt and stir until dissolved. Pour the liquid over a mason jar filled with sliced red onion. Top with water to cover the onions fully. Give it a shake to ensure the water and vinegar is mixed evenly. Let it pickle for 30+ minutes or even overnight.

2. Add the chicken breasts and 1 cup of salsa verde to an instant pot and set on manual for 10-12 minutes (depending on he size of the chicken breasts). When finished remove the breasts, shred, and return to the juices to incorporate flavour. Season as desired.

3. In a small blender add the sour cream, with a small handful of cilantro, and the zest/juice of 1/2 a lime. Add a bit of water. Blend until smooth.

4. Shred the carrots, thinly slice the bell pepper, and grate the cheese for the toppings.

5. Heat 1 or 2 frying pans over medium-high heat. Add the corn tortillas for about 30 s – 1 min per side, until getting some nice brown spots.

6. Assemble with the chicken, veggies, pickled onions, cilantro, a drizzle of the cilantro lime sour cream, and top with the spicy jalapeno cheddar cheese. Enjoy!