Chicken Carne Asada Tacos with Pickled Onions

Chicken Carne Asada Tacos with Pickled Onions Recipe
Photo: Becky Luigart-Stayner; Styling: Melanie J. Clarke

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.

Yield:

4 servings (serving size: 2 tacos)

Recipe from

Cooking Light

Recipe Time

Prep: 30 Minutes

Nutritional 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

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)

Preparation

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.

Adeena Sussman,

Cooking Light

April 2010
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