Photo: Romulo Yanes
While the cooktime on these low-calorie tacos might seem a bit enduring, they are definitely well worth it. Fill tortillas with vibrantly spiced chicken, cabbage, pea guacamole, pickled onions, and any of your other favorite taco toppings.
1. Combine vinegar, honey and a pinch of salt in a small bowl. Stir in onion. Let stand at room temperature, stirring occasionally, for at least 30 minutes.
2. Pulse peas, avocado, chopped cilantro, lime juice, jalapeño, garlic, 1/2 tsp. cumin and 1/4 tsp. salt in a food processor until combined but not smooth. Transfer to a bowl, cover and refrigerate.
3. Mix 1 Tbsp. oil, chili powder, remaining 1 tsp. cumin and 1/2 tsp. salt in a small bowl. Rub chicken all over with spice mixture. Heat remaining 1 Tbsp. oil in a medium skillet over medium heat. Cook chicken, turning, until cooked through, about 12 minutes. Let rest for 5 minutes on a cutting board, then shred. Drain onion.
4. Fill tortillas with cabbage, pea guacamole, chicken, pickled onions and additional toppings, if desired. Garnish with cilantro sprigs. Serve immediately.