I haven’t done Mexican food in a long time, mostly because I like to go out for authentic Mexican food. However, I’m still trying to take off that holiday weight and the kind of Mexican food I like isn’t exactly within my diet. This is when I turn to Cooking Light! Their recipes turn common dishes into healthy ones, without sacrificing the taste. This is no exception!
Chicken tacos with pickled onions and cotijda
- 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, trimmed and cut into thin strips
- 1 tsp dried oregano
- 1 tsp ground cumin
- 3/4 tsp salt
- 3/4 tsp 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 on the side
Cherry on my Sundae http://cherryonmysundae.com/
**Helpful tips and common mistakes
Like most recipes from Cooking Light, I did make several changes to this recipe. First off, I pickled the onions overnight to give them more flavor. I did initially pickle them for one hour but thought that it could extract more flavor and so left them in the refrigerator over night.
As for the chicken, I seasoned them with the oregano, cumin, salt and pepper, and added 2 garlic, minced, and 1 tsp coriander. I let the chicken sit in the seasoning, chilled, for about 30 minutes before sauteing, to let it marinate a little.
Mmmhmm! These tacos just hit the spot. All of the components are crucial to completing these tacos. The pickled onions really add the flavor with the tartness while the avocados are creamy and the cheese adds the salt element. The chicken is more on the mediocre side, but the toppings really round it out. I piled on the pickled onions onto my tacos (otherwise they can be dry without them) and was nice and full after two helpings.