Quick Pickled Onions
Red Onion
Apple Cider Vinegar	ml
Kosher Salt	tsp
Sugar	tbsp
Slow Cooked Turkey
Turkey Leg	kg
Dried Thyme	tbsp
Bay Leaves
Sriracha Sauce	tbsp
Garlic Clove
Olive Oil	tbsp
Yellow Onion
Honey	tbsp
Chicken Broth	ml
Salt & Pepper to taste
To Serve
Avocado
Mini Tortilla Wraps
Coleslaw
Handful Fresh Coriander

1. Whisk the apple cider vinegar, sugar and salt with 120 ml water in a small bowl until sugar and salt dissolve. Place onion in a jar; pour vinegar mixture over. Let sit at room temperature for minimum 1 hour.
2. Preheat the oven to 190 °C. Peel and quarter the onions and mince the garlic.
3. Season turkey leg with salt and pepper. Heat up the olive oil in an oven-proof casserole, best the dutch oven, place the turkey leg in and brown it for 3 minutes on each side. Add quartered onions, garlic, Sriracha sauce, honey, and thyme; cook for 2-3 minutes, stirring gently, then add the chicken broth and deglaze it. Add the bay leaves.
4. Cover with a lid and place it in the oven for 4-5 hours.
5. As soon as the turkey meat starts to fall apart, the turkey leg is done. Carefully transfer it to a serving platter and pull apart with two forks.
6. To prepare the tacos, heat up the tacos, peel and cut the avocado, chop the coriander.
7. Add the pulled turkey meat and top each wrap with onion and avocado cubes. Add any other topping you crave for.

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