1 and 1/2 lb skinless, boneless chicken thighs, trimmed and cut into thin strips
1 tsp dried oregano
1 tsp ground cumin
3/4 tsp salt
3/4 tsp freshly ground black pepper
Cooking spray
8 (6 inch) corn tortillas
1 cup diced peeled avocado (about 1 avocado)
1/2 cup (2 oz) crumbled cotija cheese
lime wedge (optional)
Instructions
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.
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 of until browned and done, stirring occasionally.
Heat tortillas according to pachage directions. Divide chicken evenly among tortillas. Drain onion; divide evenly among tortillas. Top each tortilla with 2 tbsp avocado and 1 tbsp cheese; fold over. Serve with lime wedge.
Originally Submitted
3/13/2011
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