Toast the tortillas over an open flame for one to two minutes until scorched.

Layer the tacos with diced chicken, lettuce, tomatoes, fresh corn, and quinoa.

Blend all the ingredients together in a blender or a food processor. If the dressing is too thick, add water until it reaches the desired consistency.

Add a big drizzle of cilantro-lime dressing on top, and top off with pickled onions (recipe follows).

In a small mason jar, add the red onions, salt, sugar, vinegar and water to cover.

Marinate in the fridge for two to three hours.