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.
1/4 cup red wine vinegar
1 teaspoon honey
1/2 small red onion, sliced
1 cup frozen peas, thawed
1/2 avocado, pitted, peeled and chopped
2 tablespoons chopped cilantro, plus sprigs for garnish
1 tablespoon fresh lime juice
2 teaspoons chopped seeded jalapeno
1 small clove garlic, chopped
1 1/2 teaspoons cumin
2 tablespoons olive oil
1 tablespoon chili powder
12 ounces boneless, skinless chicken thighs
8 6-inch corn tortillas, warmed
2 cups sliced napa cabbage
Sour cream, hot sauce, sliced radishes and additional toppings, optional
How to Make It
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.
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.
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.
Fill tortillas with cabbage, pea guacamole, chicken, pickled onions and additional toppings, if desired. Garnish with cilantro sprigs. Serve immediately.