Tex-Mex Taco Cups

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Quick Pickled Onions:

1/2 cup apple cider vinegar

2 tablespoons sugar 

1 teaspoon kosher salt 

1 teaspoon black peppercorns 

1 bay leaf 

1 jalapeno, sliced, seeded if desired 

1 small red onion, thinly sliced 

Taco Cups:

8 small flour tortillas

Nonstick cooking spray, for the tortillas 

1/2 teaspoon chili powder 

Iceberg Slaw:

1/4 cup mayonnaise

1/4 cup buttermilk 

1 teaspoon yellow mustard 

1/4 teaspoon garlic powder 

Juice of 1 lime 

Kosher salt and freshly ground black pepper 

4 cups shredded iceberg lettuce 

1/2 cup shredded carrot 

1/4 cup fresh cilantro leaves 

2 scallions, thinly sliced 

1/2 small red bell pepper, thinly sliced 

Taco Filling:

One 10-ounce package smoked chicken sausage, cut into 1/2-inch-thick slices on the bias

1 cup grated yellow Cheddar 

1 avocado, diced 

Lime wedges, for serving