pickled red onions and feta give these chicken tacos a unique twist!
Ingredients
½ cup fresh orange juice (about 1 orange)
⅓ cup fresh lime juice (about 2 limes)
1 teaspoon sugar
1 teaspoon cumin seeds
1 medium red onion, thinly vertically sliced
1½ pounds skinless, boneless chicken thighs, trimmed and cut into thin strips
1 teaspoon dried oregano
1 teaspoon ground cumin
½ teaspoon garlic powder
¾ teaspoon salt
¾ teaspoon freshly ground black pepper
2 teaspoons olive oil
8 (6-inch) corn tortillas
1 avocado, peeled and diced
½ cup crumbled Feta cheese (or can use Mexican Cotija)
⅓ cup chopped cilantro
Lime wedges
Instructions
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 in the bowl. Chill until ready to serve.
Heat a oil in a large cast-iron skillet over high heat. Sprinkle chicken with oregano, cumin, garlic powder, salt, and pepper; toss to coat. Add chicken to pan; cook ~5 minutes or until browned and done, stirring occasionally.
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, chopped cilantro. Serve with lime wedges, if desired.
Notes
Recipe from Cooking Light, with slight modifications
Recipe by Nutritious Eats at https://www.nutritiouseats.com/chicken-tacos-pickled-onions-feta/