Chicken Carne Asads Tacos with Pickled Onions

Sorry I have been negligent lately... here is a recipe from Cooking Light April 2010 p92.

1/2 cup fresh orange juice
1/3 cup fresh lime juice
1 tsp sugar
1 tsp cumin seeds
1 med red onion, thinly vertically sliced
1 1/2 lbs boneless skinless chicken thighs, trimmed and cut into thin
strips
1 tsp dried oregano
1 tsp ground cumin
3/4 tsp salt
3/4 pepper
Cooking Spray
8 (6in) Corn tortillas
1 cup diced peeled avocado
1/2 cup crumbled Cotija cheese
Lime wedges (optional)

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 juice to 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. Add chicken to pan; cook 4 min
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.

This recipe is only 413 calories for 2 tacos. AWESOME!

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