Chicken Carne Asada Tacos With Pickled Onions

The traditional beef is replaced with chicken in this Cooking Light recipe. The onions are blanched before marinating, so they don't overpower the tacos with onion flavor.

• Ready In: 45 mins
• Serves: 4

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 seed
• 1  medium red onion, thinly vertically sliced
• 1 1⁄2 lbs  boneless chicken thighs, trimmed and cut into thin strips
• 1  teaspoon dried oregano
• 1  teaspoon ground cumin
• 3⁄4 teaspoon salt
• 3⁄4 teaspoon fresh ground black pepper
•  cooking spray
• 8 (6 inch)  corn tortillas
• 1  cup  diced peeled avocado (about 1 avocado)
• 1⁄2 cup  crumbled Cotija cheese
•  lime wedge (optional)

Directions

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.