Monday, May 6, 2013

Chicken Carne Asada Tacos with Pickled onions

                    Makes 4 servings  (2 tacos per servings)

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) 

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.

You can 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.

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