Pulled Chicken Tacos with Seasoned Taco Shells

Name: Pulled Chicken Tacos with Seasoned Taco Shells
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 to 6 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1 medium onion, thinly sliced; 2 cloves garlic, finely grated; One 4-ounce can chopped green chiles, drained well; 2 teaspoons New Mexico or ancho chile powder; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1/2 teaspoon ground coriander; 1/2 teaspoon dried oregano; Kosher salt; One 8-ounce can tomato sauce; 1 tablespoon light brown sugar; 1 rotisserie chicken, skin removed, meat shredded (3 to 3 1/2 cups); 12 Seasoned Taco Shells, recipe follows, or store-bought hard taco shells; 2 teaspoons ground cumin; 2 teaspoons New Mexico or ancho chile powder; 1 teaspoon ground coriander; Kosher salt; 12 hard taco shells; 2 to 3 tablespoons vegetable oil

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Level: Easy

Total: 45 min
Active: 35 min

Yield: 4 to 6 servings

Level: Easy

Total: 45 min
Active: 35 min

Yield: 4 to 6 servings

Ingredients

2 tablespoons extra-virgin olive oil

1 medium onion, thinly sliced

2 cloves garlic, finely grated

One 4-ounce can chopped green chiles, drained well

2 teaspoons New Mexico or ancho chile powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon ground coriander

1/2 teaspoon dried oregano

Kosher salt

One 8-ounce can tomato sauce

1 tablespoon light brown sugar

1 rotisserie chicken, skin removed, meat shredded (3 to 3 1/2 cups)

12 Seasoned Taco Shells, recipe follows, or store-bought hard taco shells

Seasoned Taco Shells:

2 teaspoons ground cumin

2 teaspoons New Mexico or ancho chile powder

1 teaspoon ground coriander

Kosher salt

12 hard taco shells

2 to 3 tablespoons vegetable oil

Directions

Diced avocado, crumbled cotija, diced white onion, sliced radishes and shredded cabbage, for topping
Heat the olive oil in a straight-sided skillet over medium heat. Add the onions and cook until softened, about 4 minutes. Add the garlic and green chiles, and cook until sizzling, about 1 minute. Add the chile powder, cumin, smoked paprika, coriander, oregano and a pinch of salt; stir to coat the onions in the spices. Cook for about 1 minute, then add the tomato sauce, brown sugar and 1 cup water. Bring to a simmer and cook for 5 to 6 minutes.
Add the chicken to the sauce; continue to simmer and reduce until the sauce coats the chicken and is no longer soupy, about 5 minutes.
Fill the Seasoned Taco Shells with the chicken mixture and top with avocado, cotija, onions, radishes and shredded cabbage.

Seasoned Taco Shells:

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
In a small bowl, combine the cumin, chile powder, coriander and 1/2 teaspoon salt.
Arrange the taco shells in a single layer on the prepared baking sheet. Lightly brush the shells inside and out with vegetable oil, and sprinkle all over with the spice mixture. Bake until golden, about 5 minutes, turning once halfway through.