CHICKEN CARNE ASADA TACOS
Yield: 8
tacos
Ingredients
1/2 cup fresh orange juice (about 1 orange)
1/3 cup fresh
lime juice (about 2 limes)
1 tsp sugar
1 tsp cumin
seeds
1 medium red onion, thinly
vertically sliced
1 1/2 pounds skinless,
boneless chicken thighs or breasts, 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 or flour
tortillas
1 avocado, diced
1/2 cup cheese (Cotija, Feta,
Monterey Jack or Pepperjack)
Lime wedges, optional
Instructions
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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