Classic Shredded Chicken Tacos

1.In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and translucent.

2.Add the minced garlic, chili powder, cumin, oregano, smoked paprika, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, until fragrant.

3.Place the chicken breasts/thighs into the skillet. Season generously with salt and black pepper.

4.Pour in the chicken broth and water. Bring the mixture to a simmer, then reduce the heat to low, cover the skillet, and let it cook for 20-25 minutes, or until the chicken is cooked through and easily shreds with a fork.

5.Remove the chicken from the skillet and place it on a cutting board. Use two forks to shred the chicken finely.

6.Return the shredded chicken to the skillet. Stir well to coat the chicken thoroughly with the seasoned cooking liquid remaining in the pan. Simmer uncovered for 3-5 minutes to allow the liquid to reduce slightly and the chicken to absorb the flavor.

7.While the chicken finishes, warm the tortillas according to package directions (either briefly in a dry skillet, wrapped in damp paper towels in the microwave, or over an open gas flame for char).

8.Assemble the tacos by spooning the seasoned shredded chicken into the warm tortillas. Top immediately with your desired toppings such as lettuce, tomatoes, cheese, salsa, and a squeeze of fresh lime juice.