Chicken Carne Asada Tacos w/ Pickled Onions

Recipe printed from

Chicken Carne Asada Tacos w/ Pickled Onions
Adapted from Cooking Light, April 2010; serves 4

1/2  c  fresh lemon juice
1/3  c  fresh lime juice
1  t  sugar
1  t  cumin seeds
1  medium red onion, sliced into thin strips
1 1/2  lbs skinless, boneless chicken thighs, trimmed and cut into thin strips
1  t  dried oregano
1  t  ground cumin
1 t chipotle chili powder
3/4  t  salt
3/4  t black pepper
Cooking spray
8  (6-inch) corn tortillas
1 avocado, sliced
1/2  c  (2 ounces) crumbled Cotija cheese

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 dunk 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, chili powder, 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 avocado and 1 tablespoon cheese; fold over.