Step by step

Method

4 steps

1. 1

   Put 1½ lb boneless skinless chicken thighs in a saucepan with 1 cup low-sodium chicken broth, ½ sliced white onion, 2 smashed garlic cloves, 1 teaspoon cumin, 1 teaspoon kosher salt, and ½ teaspoon dried oregano. Bring to a gentle simmer — you want small bubbles around the edges, not a hard boil.

2. 2

   Cover and cook 18–22 minutes until the chicken is tender and hits 165°F in the thickest piece. Lift the chicken to a bowl; keep the broth. Shred with two forks into bite-size strands — it should pull apart easily, not fight you.

3. 3

   Toss the shredded chicken with the juice of 1 lime and 2–4 spoonfuls of the warm cooking broth so it stays juicy. Taste; add a pinch of salt if it needs it. Warm 12 small corn tortillas in a dry skillet or wrapped in a damp towel in the microwave until soft and pliable.

4. 4

   Fill each tortilla with chicken, spoon on salsa verde, and finish with diced onion, cilantro, and avocado. You want juicy shredded chicken tacos with bright salsa verde — not dry stringy meat or cold tortillas that crack.