Happy Taco Tuesday! Rotisserie Chicken Tacos with Seasoned Taco Shells 2 tablespoons extra-virgin olive oil1 medium onion, thinly sliced2 cloves garlic, finely gratedOne 4-ounce can chopped green chiles, drained well2 teaspoons New Mexico or ancho Chile powder1 teaspoon ground cumin1 teaspoon smoked paprika1/2 teaspoon ground coriander1/2 teaspoon dried oreganoKosher salt, to tasteOne 8-ounce can tomato sauce1 tablespoon light brown sugar1 rotisserie chicken, skin and bones removed, shreddedLimes, for squeezingYour favorite toppings12 Seasoned Taco Shells, recipe follows Seasoned Taco Shells2 teaspoons ground cumin2 teaspoons New Mexico or ancho Chile powder1 teaspoon ground corianderKosher salt, to taste12 hard, store-bought taco shells2 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.Happy Taco Tuesday!
Happy Taco Tuesday! Rotisserie Chicken Tacos with Seasoned Taco Shells 2 tablespoons extra-virgin olive oil1 medium onion, thinly sliced2 cloves garlic, finely gratedOne 4-ounce can chopped green chiles, drained well2 teaspoons New Mexico or ancho Chile powder1 teaspoon ground cumin1 teaspoon smoked paprika1/2 teaspoon ground coriander1/2 teaspoon dried oreganoKosher salt, to tasteOne 8-ounce can tomato sauce1 tablespoon light brown sugar1 rotisserie chicken, skin and bones removed, shreddedLimes, for squeezingYour favorite toppings12 Seasoned Taco Shells, recipe follows Seasoned Taco Shells2 teaspoons ground cumin2 teaspoons New Mexico or ancho Chile powder1 teaspoon ground corianderKosher salt, to taste12 hard, store-bought taco shells2 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.