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chicken, avocado, orange juice, cheese, onion, lime juice, sugar, cumin, oregano



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Ingredients


1/2 cup fresh orange juice (about 1 orange)
1/3 cup fresh lime juice (about 2 limes)
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 (6-inch) corn tortillas
1 cup diced peeled avocado (about 1 avocado)
1/2 cup (2 ounces) crumbled Cotija cheese
Lime wedges (optional)





Directions


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 to juice 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. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes 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.

Read the full directions on MyRecipes.com




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