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1
Preheat the oven to 350 degrees F.
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2
For the cilantro-lime cream: In a bowl, combine the sour cream, honey, lime juice, cilantro, coriander, cumin, salt and pepper and whisk together.
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3
Refrigerate until using.
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4
For the braised chicken: Heat a saute pan over high heat.
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5
Sprinkle the chicken with the kosher salt and pepper.
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6
Add the grapeseed oil to the pan and sear the chicken on both sides until golden brown, about 2 minutes per side.
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7
Do not overcrowd the pan; sear the chicken in batches if needed.
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8
Remove the chicken from the pan and hold in an oven-safe casserole dish for further cooking.
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9
Add the onions and peppers to the saute pan and cook until tender.
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10
Add the paprika, smoked paprika and chipotle peppers and saute with the peppers and onions for 1 minute.
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11
Add the chicken broth and ketchup, stir and bring to a simmer.
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12
Pour the braising liquid over the chicken and cover the casserole dish with foil.
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13
Cook in the oven until the chicken is tender and falls apart, 45 minutes.
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14
While the chicken is still hot, shred it and return it to the braising liquid.
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15
If you are using it right away, keep the chicken hot in the braising liquid for plating.
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16
(If you are refrigerating the chicken to use later, cool it down and store it in the braising liquid.
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17
Reheat it as needed for plating.)
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18
For the guacamole: Cut the avocados in half and remove the pits.
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19
With a spoon, scoop out the avocado flesh into a bowl.
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20
Add the red onions, tomatoes and cilantro and mash the ingredients together.
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21
Season with salt and lime juice.
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22
Divide the lettuce among the taco shells.
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23
Spoon about 2 ounces of the braised chicken into each shell.
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24
Top with guacamole, a tablespoon of cilantro-lime cream and 2 sprigs cilantro.
