Chicken Carne Asada Tacos With Pickled Onions Recipes

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CHICKEN CARNE ASADA TACOS WITH PICKLED ONIONS



Chicken Carne Asada Tacos With Pickled Onions image

The traditional beef is replaced with chicken in this Cooking Light recipe. The onions are blanched before marinating, so they don't overpower the tacos with onion flavor.

Provided by Pinay0618

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

1/2 cup fresh orange juice (about 1 orange)
1/3 cup fresh lime juice (about 2 limes)
1 teaspoon sugar
1 teaspoon cumin seed
1 medium red onion, thinly vertically sliced
1 1/2 lbs boneless chicken thighs, trimmed and cut into thin strips
1 teaspoon dried oregano
1 teaspoon ground cumin
3/4 teaspoon salt
3/4 teaspoon fresh ground black pepper
cooking spray
8 (6 inch) corn tortillas
1 cup diced peeled avocado (about 1 avocado)
1/2 cup crumbled Cotija cheese
lime wedge (optional)

Steps:

  • 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 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 : Calories 625.1, Fat 38.1, SaturatedFat 11.5, Cholesterol 160.3, Sodium 780, Carbohydrate 34.8, Fiber 6.5, Sugar 6.6, Protein 37.3

CHICKEN CARNE ASADA TACOS WITH PICKLED ONIONS RECIPE



Chicken Carne Asada Tacos with Pickled Onions Recipe image

Provided by MAMARAGU

Number Of Ingredients 15

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)

Steps:

  • 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.

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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.

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