Dreaming of Summer with Chicken Carne Asado Tacos with Pickled Onions

Chicken Carne Asado Tacos with Pickled Onions

Are you tired of shovelling snow, driving along ice-patched roads or wearing suits designed for igloos? It is time to take a break here in the Northern hemisphere! We are so glad you have decided to join us once again for our Cooking Light Virtual Supper Club. This is a monthly event where a group of ladies and one gent in two neighbouring countries get together to create a delicious meal with a theme in mind. With the entrance of 2012 we begin our third year of the Virtual Supper Club where we continue to share a love for Cooking Light magazine with an emphasis on healthy eating and living. This is the perfect way to keep those New Year resolutions by recreating light recipes from these pages.This is a team effort where we combine what Cooking Light readers like best...good food with great company!!! If you would like to join in with your "light" Mexican-inspired dishes join the Linky below.

This months theme takes us away from our snow covered reality and has us dreaming of gentle breezes , palm trees, blue skies, and stunning beaches. I close my eyes and lay on sweeping sands dotted with straw parasols in Mexico. Is that a pina colada or a Sangria coming my way as I sit here in utopia. Inches away, shimmering seas beckon me with an amazing array of tropical fish where I can interrupt my snoozing, slide into the warm, turquoise waves  for some snorkelling or if I feel more adventurous I can plunge into the depths for some scuba diving amongst the coral and sponge-covered walls. I can climb above the canopy floor and marvel at a 1300-year-old Mayan ruins as parrots screech and howler monkeys growl in the sweaty emerald jungle.  I can dance through the night at a high-energy nightclub, kayak at dawn past a colony of sea lions – all of  these are unique Mexican experiences that have me dreaming as I travel the snow covered roadways on my way to work each morning.   

To recreate the mood at home we decided to take the Virtual Supper Club to Mexico.

Our newest member Giz of Equal Opportunity Kitchen tempts us with an appetizer of Camarones Fritoes with Mexican Cocktail Sauce.  

For the main dish I chose appetizing Chicken Carne Asado Tacos with Pickled Onions. 

Sandi of The Whistlestop Cafe offers some delectable Pork Hominy Chili.

Jerry of Jerry's Thoughts, Ravings and Rants ends our meal with a bang with a luscious Mexican Chocolate Souffle.

Roz  of La Bella Vita ties it altogether with a thirst quenching Easy Sangria.



Now on to the recipe...

**Chicken Carne Asado Tacos with Pickled Onions**

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)

• 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.
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