Chicken Tacos with Avocado Smashed Sour Cream

Prep Time: 20 mins | Cook Time: 22 mins | Course: Dinner | Servings: 6 

Salsa braised and shredded chicken make juicy flavorful tacos, top with a generous dollop of avocado sour cream made with a bit of salsa verde and a tablespoon of mayonnaise to help it retain its lovely green color. Ole!!

4 chicken thighs

Salt and pepper, to taste

½ cup onion, diced

3 cloves garlic, minced

½ cup salsa

½ cup chicken broth

Corn tortilla shells

14 oz coleslaw

15 oz black beans, rinsed

1 green onion, sliced

¼ cup cilantro, chopped

⅓ cup cotija cheese, grated

Avocado Sour Cream:

1 avocado, smashed

¼ cup sour cream

¼ cup salsa verde

1 Tbsp mayonnaise

½ lemon, juiced

Salt, garlic salt and pepper, to taste

Braise the chicken thighs, seasoned with salt and pepper, with the onion and garlic in a large skillet over medium-low heat. Stir in salsa, chicken broth and cook until chicken is done, about 5 minutes. Remove chicken from sauce and shred with a couple of large forks or in a stand mixer with the paddle attachment. Return to sauce and stir for a couple of minutes over low heat. 

Blend all of the avocado sour cream smash ingredients in a mixing bowl with a fork. Warm tortilla shells on a griddle or in a skillet for a minute on both sides over medium heat. Top with coleslaw, black beans, a slotted spoonful of the shredded chicken, green onion, cilantro, cotija and a generous dollop of the avocado sour cream smash.