Get the recipe: We replaced find.myrecipes.com beef instead of chicken topped with a fresh pot of this Mexican tradition. Preparation time: 30 minutes Yield: 4 servings (Serving size: 2 tacos) 1 Preparation Combine first 4 ingredients in a medium bowl, stir until sugar is dissolved. Place onion in a small saucepan, cover with water. Bring to a boil drain and plunge into ice water onion. Drain the onions, add the juice mixture. Chill until serving. 2. Heat a large cast iron skillet over high heat.Sprinkle chicken with oregano, cumin, salt and pepper, stir to coat. Coat pan with cooking spray. Add the chicken pot cook 4 minutes or until browned and done, stirring occasionally. 3. Heat the tortillas as directed on package. Divide the chicken evenly over tortillas. Drain the onions evenly split on tortillas. Top each tortilla with 2 tablespoons of avocado and 1 tablespoon cheese, folded. Serve with lime wedges, if desired. Nutrition Calories: 413 Fat: 17.1g (sat 5.2g, mono7.1 g, poly 2.7 g) Protein: 33.4g Carbohydrates: 33.6g fiber: 4.9g Cholesterol: 123mg Iron: 3.2mg Sodium: 825mg Calcium: 237mg Adeena Sussman, Cooking Light, April 2010 More Dinner Tonight Recipes: www.myrecipes. com recipes: www.myrecipes.com
