Chicken Carne Asada Tacos with Pickled Onions

Ingredients

• 1 cup avocado diced peeled ( 1 avocado)
• 0.8 teaspoon pepper black freshly ground
• 8 6-inch corn tortillas ()
• 8 6-inch corn tortillas ()
• 2 ounces cotija cheese crumbled
• 1 teaspoon cumin seeds 
• 1 teaspoon cumin 
• 0.3 cup juice of lime fresh ( 2 limes)
• 0.5 cup orange juice fresh ( 1 orange)
• 1 teaspoon oregano dried
• 1 medium onion red vertically sliced
• 0.8 teaspoon salt 
• 1.5 pounds chicken thighs boneless skinless trimmed cut into thin strips
• 1 teaspoon sugar 

Equipment

• bowl
• frying pan
• sauce pan

Directions

1. Combine first 4 ingredients in a medium bowl, stirring until sugar dissolves.
2. Place onion in a small saucepan; cover with water. Bring to a boil; drain and plunge onion in ice water.
3. Drain onion; add to juice mixture. Chill until ready to serve.
4. Heat a large cast-iron skillet over high heat.
5. Sprinkle chicken with oregano, cumin, salt, and pepper; toss to coat. Coat pan with cooking spray.
6. Add chicken to pan; cook 4 minutes or until browned and done, stirring occasionally.
7. Heat tortillas according to package directions. Divide chicken evenly among tortillas.
8. Drain onion; divide evenly among tortillas. Top each tortilla with 2 tablespoons avocado and 1 tablespoon cheese; fold over.
9. Serve with lime wedges, if desired.