Chicken Tacos

• 1/4 cup red wine vinegar
• 1 teaspoon honey
• Salt
• 1/2 small red onion, sliced
• 1 cup frozen peas, thawed
• 1/2 avocado, pitted, peeled and chopped
• 2 tablespoons chopped cilantro, plus sprigs for garnish
• 1 tablespoon fresh lime juice
• 2 teaspoons chopped seeded jalapeno
• 1 small clove garlic, chopped
• 1 1/2 teaspoons cumin
• 2 tablespoons olive oil
• 1 tablespoon chili powder
• 12 ounces boneless, skinless chicken thighs
• 8 6-inch corn tortillas, warmed
• 2 cups sliced napa cabbage
• Sour cream, hot sauce, sliced radishes and additional toppings, optional

1. Combine vinegar, honey and a pinch of salt in a small bowl. Stir in onion. Let stand at room temperature, stirring occasionally, for at least 30 minutes.
2. Pulse peas, avocado, chopped cilantro, lime juice, jalapeno, garlic, 1/2 tsp. cumin and 1/4 tsp. salt in a food processor until combined but not smooth. Transfer to a bowl, cover and refrigerate.
3. Mix 1 Tbsp. oil, chili powder, remaining 1 tsp. cumin and 1/2 tsp. salt in a small bowl. Rub chicken all over with spice mixture. Heat remaining 1 Tbsp. oil in a medium skillet over medium heat. Cook chicken, turning, until cooked through, about 12 minutes. Let rest for 5 minutes on a cutting board, then shred. Drain onion.
4. Fill tortillas with cabbage, pea guacamole, chicken, pickled onions and additional toppings, if desired. Garnish with cilantro sprigs. Serve immediately.

red wine vinegar, honey, salt, red onion, frozen peas, avocado, cilantro, lime juice, jalapeno, clove garlic, cumin, olive oil, chili powder, chicken, corn tortillas, cabbage, sour cream

Taken from www.myrecipes.com/recipe/chicken-tacos-1 (may not work)