TOTAL TIME: 30 minutes
SERVES: 4
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Chef’s knife
Cutting board (not my exact one but very similar)
Large ziploc bag
Baking sheet
Wire rack
Tongs
Mini sheet tray (I used for dredging but a shallow dish works fine)
For the chicken
1 lb chicken thighs, fat trimmed
1 12oz jar salsa verde
1/2 cup chicken stock
1 tsp cumin
1 tsp coriander (optional)
1/2 tsp onion powder
1/2 tsp garlic powder
juice of 1/2 a lime (after cooking)
For the honey lime crema
1/2 cup sour cream
1/2 tsp honey
juice and zest of 1/2 lime
salt
For the rest
6 taco shells (corn or flour)
feta (optional)
avocado (optional)
cilantro (optional
pickled jalapenos/onions (optional)
Cook your chicken
to a small pot, add 1 lb chicken thighs, 1 jar salsa verde, 1/2 cup chicken stock, 1 tsp cumin, 1 tsp coriander (optional), 1/2 tsp onion powder, and 1/2 tsp garlic powder. Chicken should be mostly submerged but not swimming in liquid - add a bit more chicken stock or water if you need it.
bring to a simmer on medium-high and cook for about 15 minutes until internal temp of chicken reaches 165F.
once chicken is fully cooked, remove from liquid and let the liquid continue to simmer/thicken for as long as you can.
shred chicken and add a few spoonfuls of the reduced liquid to the shredded chicken. Drizzle in juice of half a lime, taste and add more lime or salt as needed.
Prep the rest
while your chicken cooks, warm tortillas
For a gas stove, place tortillas directly on the flame for a few seconds to char.
For a flat top, heat your crappiest pan over medium-high/high heat and toss tortillas in one at a time. Cook for about 30 seconds per side until slightly charred.
In the microwave, wrap tortillas in a damp paper towel and microwave for 30 seconds.
once tortillas are warmed, wrap them in a damp towel to keep them soft.
prep any other toppings you want now too.
Make your crema
in a small bowl, mix together 1/2 cup sour cream, 1/2 tsp honey, the juice and zest of 1/2 lime and a pinch of salt.
Assemble tacos 🌮
