Shredded Chicken Tacos

• 2/3 cup sliced shallots
• 1/2 cup unsalted chicken stock
• 1 teaspoon kosher salt, divided
• 3/4 teaspoon ground cumin, divided
• 5/8 teaspoon smoked paprika
• 2 (4-ounce) skinless, boneless chicken thighs
• 5 garlic cloves, thinly sliced
• 1 (15-ounce) can unsalted pinto beans, rinsed and drained
• 1 1/2 cups thinly sliced red cabbage
• 1/4 cup coarsely chopped fresh cilantro leaves
• 2 tablespoons fresh lime juice, divided
• 1 teaspoon canola oil
• 2 tablespoons pepitas (toasted pumpkinseeds)
• 1/3 cup plain fat-free Greek yogurt
• 1 ripe avocado, peeled
• 8 corn tortillas

1. Combine shallots, stock, 1/2 teaspoon salt, 1/2 teaspoon cumin, paprika, chicken, and garlic in a small saucepan; bring to a simmer. Reduce heat to low; cover and simmer 15 minutes. Remove chicken from pan; set aside. Increase heat to medium; cook 8 minutes or until liquid is reduced to about 2 to 3 tablespoons. Shred chicken with 2 forks; stir chicken and beans into cooking liquid. Mash some of the beans to thicken and bind the mixture.
2. While chicken cooks, combine cabbage, cilantro, 1 1/2 tablespoons lime juice, oil, and 1/4 teaspoon salt; toss well to combine. Sprinkle with pepitas.
3. Combine yogurt, avocado, remaining 1 1/2 teaspoons lime juice, 1/4 teaspoon cumin, and 1/4 teaspoon salt in a small bowl; mash to desired consistency.
4. Heat tortillas directly over a gas flame or in a hot cast-iron skillet for 20 seconds on each side or until lightly charred. Divide chicken mixture, slaw, and avocado mixture evenly among tortillas.

shallots, kosher salt, ground cumin, paprika, skinless, garlic, pinto beans, red cabbage, fresh cilantro, lime juice, canola oil, pepitas, yogurt, avocado, corn tortillas

Taken from www.myrecipes.com/recipe/shredded-chicken-tacos-1 (may not work)