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Chicken Carne Asada Tacos with Pickled Onions

Chicken Carne Asada Tacos with Pickled Onions
Photo: Becky Luigart-Stayner; Styling: Melanie J. Clarke
Prep time 30 mins
Yield

4 servings (serving size: 2 tacos)

We replaced beef with seasoned chicken for a fresh take on carne asada, a traditional Mexican dish. Pickled onions, diced avocado, and crumbled Cotija cheese make delicious toppings for these homemade tacos.

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 seeds
  • 1 medium red onion, thinly vertically sliced
  • 1 1/2 pounds skinless, boneless chicken thighs, trimmed and cut into thin strips
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 3/4 teaspoon salt
  • 3/4 teaspoon freshly ground black pepper
  • Cooking spray
  • 8 (6-inch) corn tortillas
  • 1 cup diced peeled avocado (about 1 avocado)
  • 1/2 cup (2 ounces) crumbled Cotija cheese
  • Lime wedges (optional)

Nutrition Information

  • calories 413
  • fat 17.1 g
  • satfat 5.2 g
  • monofat 7.1 g
  • polyfat 2.7 g
  • protein 33.4 g
  • carbohydrate 33.6 g
  • fiber 4.9 g
  • cholesterol 123 mg
  • iron 3.2 mg
  • sodium 825 mg
  • calcium 237 mg

How to Make It

  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.

    Photo: Lee Harrelson
  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.