Chicken Carne Asada Tacos with Picked Onions

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)

Directions:

• 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.

• 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.

• 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.

• Serve with Spicy Black Beans: Remove 1 teaspoon adobo sauce from 1 (7-ounce) can chipotle chiles in adobo sauce; reserve remaining chiles and sauce for ­another use. Combine 1 teaspoon adobo sauce; ¼ cup fat-free, less-sodium chicken broth; and 1 (15-ounce) can rinsed and drained black beans in a saucepan; bring to a boil. Mash bean mixture. Sprinkle with 1 tablespoon chopped fresh cilantro.

Author: CookingLight.com

Nutritional Facts:

• Calories - 413
• Yields 4 servings
• Serving size - 2 tacos
  

Rating:

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