Rating: 4.5 stars
54 Ratings
  • 1 star values: 2
  • 2 star values: 1
  • 3 star values: 7
  • 4 star values: 11
  • 5 star values: 33

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.

Adeena Sussman
Recipe by Cooking Light April 2010

Gallery

Read the full recipe after the video.

Recipe Summary

prep:
30 mins
total:
30 mins
Yield:
4 servings (serving size: 2 tacos)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

413 calories; fat 17.1g; saturated fat 5.2g; mono fat 7.1g; poly fat 2.7g; protein 33.4g; carbohydrates 33.6g; fiber 4.9g; cholesterol 123mg; iron 3.2mg; sodium 825mg; calcium 237mg.
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