Name: Simple Chicken Tacos
Total time: 30 min
Yield: 3 servings
Cuisine: Mexican
Ingredients: 8 flour tortillas, small; 1/2 red onion, thinly sliced; 2 tbsp red wine vinegar; 1/2 tsp salt; 1/4 tsp granulated sugar; 1 avocado; 1 cup red cabbage, thinly sliced or shaved; cilantro, handful, roughly chopped; hot sauce, of your choice; 1 tsp salt, Diamond brand; use less of other brands; 1 tsp ground cumin; 1 tsp chili powder, or chipotle powder; 1/2 tsp paprika, smoked or regular; black pepper, many grinds; 1 lb chicken thighs, boneless, skinless; olive oil; 1 clove garlic, large, minced; 2/3 cup chicken broth

Steps

Let's get your fixings ready first! Wrap the tortillas in foil, or tuck them into a tortilla warmer or a similar dish, and slide them into a 350-degree oven to warm up.
Next, the pickled onions: in a bowl, stir together the red onion, red wine vinegar, 1 tablespoon of water, 1/2 teaspoon kosher salt, and 1/4 teaspoon granulated sugar, then set it aside to pickle. If you'd like them to pickle faster, microwave the bowl for 10 to 15 seconds (just until the liquid is hot), then let it cool while you work on everything else.
Now the cabbage: slice or shave it nice and thin, and pile it up into a fluffy heap.
Time for the chicken! In a small bowl, mix together the salt, cumin, chili powder, paprika, and pepper. Lay the chicken thighs out on a tray and sprinkle both sides lightly with your seasoning.
Place a large skillet over medium-high heat and let it get very hot, then pour in 2 to 3 tablespoons of olive oil. When the oil is hot, lay the chicken in a single layer and cook until it's browned underneath, about 4 to 5 minutes.
Flip the chicken and cook until the second side is browned too. Don't worry if it isn't cooked all the way through yet. Move the chicken to a plate for a moment.
In the now-empty skillet, add the garlic and cook for a minute, until golden. Pour in the broth and scrape up any stuck-on bits from the bottom of the pan. It will come to a simmer quickly.
Return the chicken to the pan along with any juices that collected on the plate, turn the heat down to medium, and cook for 3 to 4 minutes, until the broth has reduced to a thin puddle. Then turn the heat off.
Shred the chicken right in the pan using two forks, or use the edge of a spatula to cut it into bite-sized pieces, stirring it through any liquid that's left.
Now build your tacos: top each warm tortilla with a generous pile of shredded chicken, a spoonful of the juices left in the pan, and all of your toppings. Enjoy!

Adapted from Smitten Kitchen.