Crispy Cider Braised White Chili Chicken Tacos
Come together easily and are so delicious...the perfect crispy tacos that are loved by all!
Servings: 6
Calories: 580kcal
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
Salted Lime Avocado Crema
- 2 ripe avocados, chopped
- 2 teaspoons honey
- 1 clove garlic or 1/2 teaspoon garlic powder
- 2 tablespoons lime juice
- sea salt (to taste)
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.
Video
Notes
For Easy Homemade Hard Shells: Warm 8-12 corn tortillas for 30 seconds to 1 minute in the microwave, until pliable. On a baking sheet, rub the tortillas with olive oil. Lay each tortilla flat, then layer evenly with cheese and chicken. Fold the other half of the tortilla over the filling, gently pushing to adhere (see above photo). Transfer to the oven and bake for 5-8 minutes, then flip and cook another 5 minutes more, or until the cheese has melted and the tortillas are crisp.
Nutrition
Calories: 580kcal
