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Ingredients

• Pickled Onions:
• 4 cups thinly sliced red onion (about 1 large)
• 2 cups boiling water
• 1/2 cup fresh orange juice (about 1 medium orange)
• 1/2 cup red wine vinegar
• 1/8 teaspoon kosher salt
• Chicken:
• 2 garlic cloves, unpeeled
• 1/2 cup fresh orange juice (about 1 medium orange)
• 1/2 cup red wine vinegar
• 2 tablespoons achiote paste, crumbled
• 2 tablespoons fresh lime juice
• 2 teaspoons olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground allspice
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 pounds skinless, boneless chicken breasts
• Remaining ingredients:
• Cooking spray
• 12 (6-inch) corn tortillas
• 2 cups shredded leaf lettuce
• 3/4 cup chopped peeled avocado
• 3/4 cup crumbled queso fresco cheese
• Pickled jalapeño pepper slices (optional)
• Reduced-fat sour cream (optional)
• Cilantro leaves (optional)

Description

This Dish Gives A Southwestern Accent To The American Summertime Classic, Grilled Chicken. For More Intensity, Pickle The Onions Overnight.

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