Pulled Chicken Thigh Tacos with Avocado

1. 1

   In a medium cast-iron casserole, heat 2 tablespoons of olive oil.

2. 2

   Add the chicken and cook over high heat until nicely browned, 2 minutes per side.

3. 3

   Add the chile powder, cumin and 1 cup of water; season with salt and bring to a simmer.

4. 4

   Cover and cook over low heat until the chicken pulls apart easily with a fork, about 1 hour.

5. 5

   Transfer to a cutting board or bowl and shred, then return it to the cooking liquid.

6. 6

   On a microwave-safe plate, microwave the tortillas at high power for 30 seconds, until soft and pliable.

7. 7

   Transfer the chicken to the tortillas and top with the avocado and cilantro leaves.

8. 8

   Serve immediately; pass sour cream at the table.

* Per serving · 4 servings · Values may vary.

No additional tips available.