Chicken Carne Asada Tacos with Pickled Onions

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

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Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 413
  • Fat: 17.1g
  • Saturated fat: 5.2g
  • Monounsaturated fat: 7.1g
  • Polyunsaturated fat: 2.7g
  • Protein: 33.4g
  • Carbohydrate: 33.6g
  • Fiber: 4.9g
  • Cholesterol: 123mg
  • Iron: 3.2mg
  • Sodium: 825mg
  • Calcium: 237mg

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. 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. 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. 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.
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