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.