Ingredients:
¼ cup fresh orange juice
3 Tablespoons fresh lime juice
1 teaspoon honey, agave or pure maple syrup
½ teaspoon cumin seeds
½ medium red onion, thinly vertically sliced
¾ pounds skinless, boneless chicken thighs, trimmed and cut into thin strips
½ teaspoon dried oregano
½ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon freshly ground black pepper
Cooking spray
8 Romaine lettuce leaves
½ cup diced peeled avocado
¼ cup almond cheese
Lime wedges (optional)
Preparation:
Combine first 4 ingredients in a medium bowl, stirring until sweetener 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.
Heat a large cast-iron skillet over high heat. Sprinkle chicken with oregano, cumin, salt, and pepper; toss to coat. Lightly coat pan with oil. Add chicken to pan; cook 4 minutes or until browned and done, stirring occasionally.
Divide chicken evenly among lettuce leaves. Drain onion; divide evenly among tacos. Top each taco with 2 Tablespoons avocado and 1 Tablespoon cheese. Serve with lime wedges, if desired.
Makes 4 servings
This recipe was inspired in whole or in part by My Recipes
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