chicken carne asada tacos with pickled onions

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.