Crispy Cider Braised White Chili Chicken Tacos

• servings: 6 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

2 tablespoons extra virgin olive oil

1 yellow onion, chopped

1 1/2 pounds boneless skinless chicken breasts or thighs (can also do a mix)

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 (see notes for homemade)

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)

Directions

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.

Nutrition

• Calories: 580 kcal