Chicken Carne Asada Tacos with Pickled Onions

The Cookin' Chemist and Cooking Light, April 2010

Serves 4

Ingredients

1/2 c. fresh orange juice (about 1 orange)

1/2 c. fresh lime juice (about 2 limes)

1 tsp. sugar

1 tsp. cumin seeds

1 medium red onion, thinly vertically sliced

1-1/2 lbs. skinless, boneless chicken thighs (breasts) trimmed and cut into thin strips

1 tsp. dried oregano

1 tsp. ground cumin

3/4 tsp. salt

3/4 tsp. freshly ground black pepper

cooking spray

8 (6-inch) corn tortillas

1 diced, peeled avocado

1/2 c. (2 oz) crumbled Cotija cheese

lime wedges (optional)

Combine the 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 into ice water to stop the cooking process. 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 Tbsp. avocado and 1 Tbsp. cheese; fold over. Serve with lime wedges if desired.