Pulled Chicken Tacos with Seasoned Taco Shells

Deselect All

2 tablespoons extra-virgin olive oil

1 medium onion, thinly sliced

2 cloves garlic, finely grated

One 4-ounce can chopped green chiles, drained well

2 teaspoons New Mexico or ancho chile powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon ground coriander

1/2 teaspoon dried oregano

Kosher salt

One 8-ounce can tomato sauce

1 tablespoon light brown sugar

1 rotisserie chicken, skin removed, meat shredded (3 to 3 1/2 cups)

12 Seasoned Taco Shells, recipe follows, or store-bought hard taco shells

Seasoned Taco Shells:

2 teaspoons ground cumin

2 teaspoons New Mexico or ancho chile powder

1 teaspoon ground coriander

Kosher salt

12 hard taco shells

2 to 3 tablespoons vegetable oil