Rotisserie Chicken Tacos with Seasoned Taco Shells

 

2 tablespoons extra-virgin olive oil

1 medium onion, thinly sliced

2 cloves garlic, finely grated

One 4-ounce can chopped green chiles, drained well

2 teaspoons New Mexico or ancho Chile powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon ground coriander

1/2 teaspoon dried oregano

Kosher salt, to taste

One 8-ounce can tomato sauce

1 tablespoon light brown sugar

1 rotisserie chicken, skin and bones removed, shredded

Limes, for squeezing

Your favorite toppings

12 Seasoned Taco Shells, recipe follows

 

Seasoned Taco Shells

2 teaspoons ground cumin

2 teaspoons New Mexico or ancho Chile powder

1 teaspoon ground coriander

Kosher salt, to taste

12 hard, store-bought taco shells

2 to 3 tablespoons vegetable oil

 

Heat the olive oil in a straight-sided skillet over medium heat.

Add the onions and cook until softened, about 4 minutes.

Add the garlic and green chiles, and cook until sizzling, about 1 minute.

Add the Chile powder, cumin, smoked paprika, coriander, oregano and a pinch of salt; stir to coat the onions in the spices. Cook for about 1 minute, then add the tomato sauce, brown sugar and 1 cup water. Bring to a simmer and cook for 5 to 6 minutes.

Add the chicken to the sauce; continue to simmer and reduce until the sauce coats the chicken and is no longer soupy, about 5 minutes. Fill the Seasoned Taco Shells with the chicken mixture and top with your favorite toppings with a squeeze of lime.

 

Seasoned Taco Shells:

Preheat the oven to 350.

Line a baking sheet with parchment paper.

In a small bowl, combine the cumin, Chile powder, coriander salt. Arrange the taco shells in a single layer on the prepared baking sheet. Lightly brush the shells inside and out with vegetable oil, and sprinkle all over with the spice mixture.

Bake until golden, about 5 minutes, turning once halfway through.