Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 1 tbsp neutral oil
  • 1 small white onion, finely diced
  • 3 cloves garlic, minced
  • 2 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 0.5 cup low-sodium chicken broth
  • 2 limes, juiced
  • 2 chipotle peppers in adobo, minced
  • 12 hard corn taco shells
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 0.5 tsp garlic salt
  • 0.5 tsp onion powder
  • 1 bunch fresh cilantro, chopped
  • 1 cup shredded Monterey Jack cheese
  • 1 cup red cabbage, thinly shredded
  • 2 limes, cut into wedges
  • 1 avocado, sliced

Instructions:

  1. Heat neutral oil in a deep skillet or Dutch oven over medium-high heat. Sauté the diced white onion until truly golden to develop natural sugars that balance the lime's acidity, about 7-10 minutes.
  2. Add minced garlic, cumin, and smoked paprika to the skillet. Stir constantly for 60 seconds until fragrant.
  3. Place chicken thighs in the skillet. Add chicken broth, lime juice (prepared by rolling room temperature limes on the counter first to get every drop), and minced chipotle peppers along with their adobo sauce. Bring to a boil, then reduce heat to low.
  4. Cover and simmer for 15–18 minutes until the chicken reaches an internal temperature of 165°F (74°C).
  5. Remove chicken from the skillet and shred using two forks. Return the shredded meat to the skillet to toss with the remaining cooking liquid.
  6. Prepare the shells: Brush or spray the hard corn taco shells with olive oil. Lightly dust with chili powder, garlic salt, and onion powder.
  7. Place shells on a baking sheet and toast in a preheated oven at 350°F (175°C) for 3-5 minutes until crisp and fragrant.
  8. Assemble the tacos by layering shredded cabbage, pulled lime chicken, Monterey Jack cheese, avocado slices, and fresh cilantro. Serve with lime wedges.