Chicken Carne Asada Tacos with Pickled Onions

By MAMARAGU

We replaced beef with seasoned chicken for a fresh take on this traditional Mexican dish. Prep Time: 30 minutes
Yield: 4 servings (serving size: 2 tacos)

Ingredients

• 1/2 cup fresh orange juice (about 1 orange)
• 1/3 cup fresh lime juice (about 2 limes)
• 1 teaspoon sugar
• 1 teaspoon cumin seeds
• 1 medium red onion, thinly vertically sliced
• 1 1/2 pounds skinless, boneless chicken thighs, trimmed and cut into thin strips
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 3/4 teaspoon salt
• 3/4 teaspoon freshly ground black pepper
• Cooking spray
• 8 (6-inch) corn tortillas
• 1 cup diced peeled avocado (about 1 avocado)
• 1/2 cup (2 ounces) crumbled Cotija cheese
• Lime wedges (optional)

Preparation

Step 1

1. Combine first 4 ingredients in a medium bowl, stirring until sugar dissolves. Place onion in a small saucepan; cover with water. Bring to a boil; drain and plunge onion in ice water. Drain onion; add to juice mixture. Chill until ready to serve.

2. Heat a large cast-iron skillet over high heat. Sprinkle chicken with oregano, cumin, salt, and pepper; toss to coat. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes or until browned and done, stirring occasionally.

3. Heat tortillas according to package directions. Divide chicken evenly among tortillas. Drain onion; divide evenly among tortillas. Top each tortilla with 2 tablespoons avocado and 1 tablespoon cheese; fold over. Serve with lime wedges, if desired.