3 tablespoons extra-virgin olive oil
1 1/2 cups finely chopped white onion
1 tablespoon minced garlic
1 pound ground chicken (preferably dark meat)
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 to 2 teaspoons minced chipotle in adobo sauce, plus 1 teaspoon sauce
1 teaspoon kosher salt
1/4 freshly ground pepper
1 tablespoon tomato paste
1/4 cup low sodium chicken broth or water
1 vine tomato, seeded and finely chopped (3/4 cup)
1/4 jalapeno, seeded and finely chopped (1 tablespoon)
1 lime, juiced (2 tablespoons)
1/4 cup finely chopped cilantro leaves and tender stems
Taco shells, grated cheddar or jack cheese, shredded lettuce, and sour cream, for serving
In a large skillet, preferably cast iron, heat oil over medium-high. Add 1 cup onion, garlic, and a pinch of salt. Cook, stirring occasionally, until softened and just beginning to brown, 3 to 4 minutes. Add chicken, cumin, coriander, salt, and pepper. Cook, breaking up meat with the back of a wooden spoon, until browned and crumbly, 5 to 6 minutes. Stir in tomato paste, chipotle, and broth. Bring to a simmer, reduce heat and cook until most of the liquid has evaporated, about 1 minute. Keep warm.
Stir together remaining onion, tomato, jalapeno, lime and cilantro. Season with salt and pepper. To serve, fill taco shell with meat mixture and pico de gallo and top with cheese, lettuce, and sour cream.
For the best texture, place taco shells in a 350 degree oven until crisp, about 5 minutes. Or heat shells in the microwave at 10 second increments until crisp.