Shredded Chicken Tacos

I modified the recipe to my liking from: http://www.lacocinadeleslie.com/2013/01/shredded-chicken-tacos-de-pollo-mexicana.html

Time: 1 1/4 hour


Ingredients: 
   For step 1...

• 1 lb chicken breast
• 1/4 white onion, halved
• 1 sprig of cilantro
• 1 clove of garlic, minced
• Salt

   For remaining steps...

• 1 medium size tomato, chopped
• 1/2 green pepper, chopped
• 1/4 white onion, chopped
• 1 tbsp avocado oil.
• 1/4 tsp ground cumin
• 3/4 cup chicken broth (I use the broth I cooked the chicken in)
• 3 tbsp chopped cilantro, divided
• 1 avocado, chopped
• Lime wedges
• Small corn tortillas

Directions:

1. Bring 4 cups of water to a boil. Then add the chicken, garlic, white onion, sprig of cilantro and salt. Once all is boiling, bring down to a simmer for 45min.
2. Remove chicken from pot, reserving the chicken broth for later use. Shred the chicken and set aside.
3. Heat a large pan with avocado oil on high. Once hot, Add green pepper and white onion, saute for 2 minutes.
4. Add to pan the tomato, half of the chopped cilantro, cumin, chicken broth and shredded chicken. Add salt if necessary. Cover pan and let simmer for 15 minutes.
5. To serve: add some filling to a warmed tortilla, sprinkle with some avocado and cilantro and squeeze on some lime juice. I use my favorite salsa and chips. 

I made this.

I get this from PCC. 

this is really the worlds best tortilla chips.