Chicken Soft Shell Tacos

We had the best food trucks from Philly (famous around the nation!) come to our company fall picnic this year - what a great idea for variety and quality - no overcooked bear claws or soggy sub sandwiches.  Rather we had outstanding soft shell tacos that were really world class.  Kudos to the organizers.

I reverse engineered the chicken tacos here (they unfortunately ran out of the shrimp tacos before I got on line!), and only left out the Mexican queso fresco cheese, which I didn't have.  If you don't either, but do have feta - go ahead and use (sparingly) - a bit saltier, but generally the same feel.
Crema Sauce:
1/2 cup yogurt
1/2 cup mayo
1/2 cup sour cream
1/4 cup seasoned rice vinegar
1 tsp dried dill
1/2 tsp garlic powder
1 tsp crushed chipotle chilis, or favorite chili powder

5 chiken thighs
1 onion, diced
2 cloves garlic, minced
2 Tbsp fresh oregano, minced
1 Tbsp fresh thyme, minced
2-3 chipotle peppers, in adobo sauce, minced
2 cups water

6 6-inch flour tortillas
palmful fresh cilantro, chopped

Brown the chicken thighs in a large skillet, on both sides. Salt and pepper to taste. Remove to a bowl and add the onion to the skillet.

Cook the onion for about 5 minutes, until softened.  Add the garlic, oregano and thyme. Cook another 2-3 minutes.

Return the chicken to the skillet. Add the chipotle peppers and the water and stir.

Cover and simmer for about 10 minutes. Add the beans and cook for about another 10 minutes, until the chicken falls off the bone.

Remove the thighs from the skillet to a plate. Discard the skin and shred the meat from the bones using two forks.

Return the meat to the skillet, adjust seasoning and heat through.

Place tortillas on plates. Spoon some chicken-bean mixture onto each tortilla and top with pico de gallo, crema sauce and cilantro.

Makes 6 tacos, serving 3-4