Happy Cinco de Mayo! These tacos are magnificent. Incredible. Irresistible. Definitely Hall of Fame. Dinner was sooooo good tonight. We ate and ate and ate and ate. Time for a siesta (right.)!
chicken carne asada tacos with pickled onions (Cooking Light Magazine, April 2010)
1/2 cup fresh orange juice
1/3 cup fresh lime juice
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 corn tortillas
1 cup diced peeled avocado or guacamole
1/2 cup crumbled Cotija cheese
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 into 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. Divide chicken evenly among tortillas. Drain onion; divide evenly among tortillas. Top each tortilla with two tablespoons avocado and 1 tablespoon cheese; fold over.
What I have to say- they were even better with a little guacamole dip in them.
No comments:
Post a Comment