Grilled Chicken Tacos w/ tasty Pickled Pink Onion Garnish
½ 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 ½ pounds skinless, boneless chicken thighs, trimmed and cut into thin strips
1 teaspoon dried oregano
1 teaspoon ground cumin
¾ teaspoon salt
¾ teaspoon freshly ground black pepper
8 (6-inch) Corn Tortillas
1 cup diced peeled avocado (about 1 avocado)
½ cup (2 ounces) crumbled Cotija cheese
1. Combine first 4 ingredients into 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 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 until browned and done, stirring occasionally.
3. Heat tortillas in a dry pan allowing them to soften, cook for about 1-2 minutes per side. 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 you should like.
4 Servings (serving size : 2 tacos pp)
Calories -413 grams | Fat-17.1 grams
Saturated Fat– 5.2 grams | Monofat-7.1 grams
Polyfat-2.7 grams | Protein-33.4 grams
Carbohydrates– 33.6 grams | Fiber-4.9 grams
Cholesterol-123 milligrams | Iron-3.2 milligram
Sodium-825 milligrams | Calcium-237 milligrams