Crispy Cider Braised White Chili Chicken Tacos.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 yellow onion, chopped
- 1 1/2 pounds boneless skinless chicken breasts or thighs
- 2 cloves garlic, chopped
- 1 tablespoon chili powder
- 2 teaspoons chipotle chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt
- 1 can (4 ounce) diced green chilies
- 1 can or bottle (12 ounce) cider or beer
- 1/2 cup salsa verde
- 1/4 cup hot sauce
- 12 hard shell tacos
- 2 cups shredded cheddar/pepper jack cheese
- 2 ripe avocados, chopped
- 2 teaspoons honey
- 1 clove garlic or 1/2 teaspoon garlic powder
- 2 tablespoons lime juice
- sea salt (to taste)
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Instructions
- 1. Preheat the oven to 425. In a large skillet with sides, add the olive oil, onion, and chicken, cook until fragrant, about 5 minutes. Stir in the garlic, chili powder, chipotle chili powder, paprika, and a pinch each of salt and pepper. Pour over the cider(or beer). Partially cover and simmer over medium-low heat for 20 minutes, until the chicken is cooked through.
- 2. Mix in the green chiles, salsa verde, and hot sauce. Remove from the heat, shred the chicken using two forks.
- 3. Line the taco shells up in a 9×13 inch baking dish. Transfer to the oven and bake for 5 minutes. Stuff the chicken into each taco shell and top with cheese. Bake for 10 minutes, until the cheese has melted and the tortillas are crisp.
- 4. Meanwhile, make the Salted Lime Avocado Crema. Combine all ingredients in a blender and blend until smooth and creamy. Season with salt.
- 5. Serve the tacos topped with avocado, lettuce, green onion, crumbled feta, limes, and any other desired toppings.
Source
Original recipe: View Original