Chicken Tacos with Pickled Onions and Cotija cheese

 

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

chicken tacos
 
chicken tacos
 
chicken tacos
Chicken tacos with pickled onions and cotijda
Serves 4
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Total Time
30 min
Total Time
30 min
555 calories
37 g
239 g
24 g
48 g
7 g
356 g
824 g
6 g
0 g
15 g
Nutrition Facts
Serving Size
356g
Servings
4
Amount Per Serving
Calories 555
Calories from Fat 213
% Daily Value *
Total Fat 24g
37%
Saturated Fat 7g
33%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 11g
Cholesterol 239mg
80%
Sodium 824mg
34%
Total Carbohydrates 37g
12%
Dietary Fiber 6g
25%
Sugars 6g
Protein 48g
Vitamin A
5%
Vitamin C
28%
Calcium
22%
Iron
19%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1/2 cup fresh orange juice (about 1 orange)
  2. 1/3 cup fresh lime juice (about 2 limes)
  3. 1 tsp sugar
  4. 1 tsp cumin seeds
  5. 1 medium red onion, thinly vertically sliced
  6. 1 1/2 pounds skinless, boneless chicken thighs, trimmed and cut into thin strips
  7. 1 tsp dried oregano
  8. 1 tsp ground cumin
  9. 3/4 tsp salt
  10. 3/4 tsp ground black pepper
  11. cooking spray
  12. 8 6-inch corn tortillas
  13. 1 cup diced peeled avocado (about 1 avocado)
  14. 1/2 cup (2 ounces) crumbled Cotija cheese
  15. lime wedges on the side
beta
calories
555
fat
24g
protein
48g
carbs
37g
more
Cherry on my Sundae http://cherryonmysundae.com/

For complete recipe visit Cooking Light

 

**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. 
 
pickled onions
 
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. 
 
 
chicken tacos
 
 
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7 Comments

  1. Hi there. The current Food on Friday on Carole’s Chatter is collecting links to posts about Mexican dishes and flavours. I do hope you link this one in. This is the link . Please do pop back to check out some of the other links – there are a lot of good ones already. Have a great week.

  2. Anonymous

    Wrong. Just wrong. “Carne Asada” always refers to steak. Always. Just always. The correct name of the dish is “Pollo Asada.” In English, this means grilled chicken. I guess I should post this on cooking light now that I found the source.

  3. Anonymous

    Yup, Carne is definitely steak. Horrible, horrible naming…

  4. Due to the comments, I have renamed the post chicken tacos with pickled onions and cotija cheese

  5. This looks delicious. Pickled everything, all the time, please.

  6. Anonymous

    Quick suggestion. I also pickled some jalepenos (without seeds) and they added just the right any of bite.

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