Crispy Cider Braised White Chili Chicken Tacos

1. Preheat the oven to 425. In a large skillet with sides, add the olive oil, onion, and chicken, cook until fragrant, about 5 minutes. Stir in the garlic, chili powder, chipotle chili powder, paprika, and a pinch each of salt and pepper. Pour over the cider(or beer). Partially cover and simmer over medium-low heat for 20 minutes, until the chicken is cooked through.
2. Mix in the green chiles, salsa verde, and hot sauce. Remove from the heat, shred the chicken using two forks.
3. Line the taco shells up in a 9×13 inch baking dish. Transfer to the oven and bake for 5 minutes. Stuff the chicken into each taco shell and top with cheese. Bake for 10 minutes, until the cheese has melted and the tortillas are crisp.
4. Meanwhile, make the Salted Lime Avocado Crema. Combine all ingredients in a blender and blend until smooth and creamy. Season with salt.
5. Serve the tacos topped with avocado, lettuce, green onion, crumbled feta, limes, and any other desired toppings.