This speedy weeknight dinner uses a supermarket shortcut for a quick flavor boost.
After searing the chicken thighs, simmer them in the mild and zesty sauce until theyre pull-apart tender.
Top the tacos with chopped onion and cilantro and crumbled cotija cheese.
Photo:Greg DuPree
Feta works too, or just dollop on a spoonful of sour cream.
This recipe was developed by Melissa Gray.
Heat oil in a large pot or Dutch oven over medium until shimmering.
Add chicken; cook until golden brown, about 3 minutes per side.
Remove from heat and let cool for 5 minutes.
Transfer chicken to a large bowl and shred with 2 forks.
Return chicken to pot and toss with salsa verde until well coated.
Warm tortillas in microwave, over a gas flame on stove, or in a dry skillet.
Top tortillas with chicken, avocado, onion, cilantro, and cheese.
Serve with lime wedges, if desired.
2,000 calories a day is used for general nutrition advice.
