Ingredients:

  • 1.5 lbs boneless skinless chicken breasts
  • 1 cup low-sodium chicken broth
  • 1/4 cup fresh lime juice
  • 2 cloves garlic, smashed
  • 0.5 white onion, finely diced
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 0.5 tsp onion powder
  • 0.5 tsp garlic salt
  • 0.25 tsp dried oregano
  • 0.25 tsp cracked black pepper
  • 12 hard corn taco shells
  • 2 tbsp avocado oil
  • 0.5 cup fresh cilantro, chopped
  • 1 small white onion, finely minced
  • 1 avocado, sliced
  • 2 limes, cut into wedges

Instructions:

  1. Place the chicken breasts, chicken broth, lime juice, smashed garlic, and diced onion into a large skillet. Sprinkle half of the prepared taco seasoning over the meat and bring to a gentle simmer over medium-high heat.
  2. Reduce heat to low, cover with a tight-fitting lid, and poach the chicken for 15–18 minutes or until the internal temperature reaches 165°F (74°C).
  3. While the chicken cooks, preheat your oven to 375°F. Mix the avocado oil with 1 teaspoon of the reserved seasoning. Brush the exterior of the taco shells with the oil mixture and bake on a sheet for 5 minutes until fragrant and crisp.
  4. Remove the chicken from the skillet and shred using two forks. Increase the skillet heat to medium-high to reduce the remaining braising liquid by half.
  5. Toss the shredded chicken back into the reduced liquid to coat thoroughly. Assemble tacos by filling the shells with chicken and topping with minced onion, cilantro, avocado slices, and a squeeze of fresh lime.