Shredded Chicken Tacos - cooking recipe

Ingredients

2 tbsp olive oil
1 lb boneless skinless chicken thighs
2 medium onions, thinly sliced
3 cloves garlic, crushed
1 tbsp ground cumin
2 tsp ground coriander
2 None dried bay leaves
1 can (15 oz) diced tomatoes
8 None taco shells
4 oz mixed salad greens
1/2 cup grated Cheddar cheese
1/2 cup loosely packed cilantro leaves
2 None long green chili peppers, thinly sliced
None None Sour cream, lime wedges, to serve

Preparation

Heat 1 tbsp of the oil in a heavy-bottomed saucepan on medium heat. Cook chicken 3-4 mins, turning once, until browned. Transfer to a plate.
Heat remaining 1 tbsp oil in same pan. Saute onion 4-5 mins, until tender. Add garlic, cumin, ground coriander and bay leaves. Cook, stirring, for 1 min, until fragrant. Add tomatoes and 1/2 cup water.
Return chicken to pan. Cover and bring to a boil. Reduce heat to low. Simmer, covered, 15-20 mins, until chicken is tender and cooked through. Simmer, uncovered, for a further 4-5 mins, until thickened.
Shred chicken using 2 forks. Season to taste.
Heat tacos according to package directions. Fill evenly with salad greens, chicken mixture, cheese, cilantro leaves and chili pepper. Serve with sour cream and lime wedges.