Place chicken breasts in a medium saucepan. Add chicken broth (or water), smashed garlic, quartered onion, cumin, 1 tsp salt and 1/2 tsp black pepper. Bring to a gentle simmer over medium heat, then reduce heat to low, cover and simmer 12–15 minutes (depending on thickness) until internal temperature reaches 165°F (74°C).

Shred and season

Remove chicken from liquid and let rest 5 minutes. Using two forks, shred the chicken finely. Optional: heat 1 tbs vegetable oil in a skillet over medium-high heat, add shredded chicken and sauté 2–3 minutes to evaporate excess moisture and lightly brown edges. Taste and adjust salt.

Spicy Salsa Verde

Roast tomatillos and pepper: Preheat broiler or a skillet. Arrange tomatillos and jalapeño (or serrano) on a baking sheet and broil 5–8 minutes, turning once, until charred and softened. Alternatively, char on a hot skillet or comal. Let cool slightly.

Blend the salsa: In a blender or food processor add roasted tomatillos, charred jalapeño (remove seeds for less heat if desired), 2 garlic cloves, 1/4 cup chopped white onion, 1/4 cup cilantro, lime juice, 1/2 tsp salt and 1 tsp olive oil (optional). Pulse until you reach a slightly chunky but saucy texture. Taste and adjust salt or add more lime for brightness. For extra heat, add a small pinch of cayenne.

Pico de Gallo

Combine ingredients: In a bowl, mix diced tomatoes, 1/4 cup finely diced white onion, 2 tbs chopped cilantro, minced jalapeño (if using), 1 tbs lime juice and 1/4 tsp salt. Stir and let sit 10 minutes to marry flavors. Adjust seasoning to taste.

Guacamole

Prepare avocado: Halve and pit avocados, scoop flesh into a bowl and mash with a fork to desired consistency. Stir in 1 tbs finely diced red onion, 1 tbs chopped cilantro, 1 tbs lime juice, 1/2 tsp salt and minced jalapeño if using. Taste and adjust lime or salt.

Assembly / Toppings

Warm tortillas: Heat a dry skillet or comal over medium-high heat. Warm each corn tortilla 20–30 seconds per side until pliable and slightly charred in spots. Keep warm wrapped in a clean towel.

Build the tacos: Place 1–2 warmed tortillas on a plate. Add 2–3 tbs shredded chicken per tortilla (adjust to appetite). Spoon 1–2 tbs spicy salsa verde over the chicken, then sprinkle 2 tbs shredded jack cheese. Top with 1–2 tbs pico de gallo and 1–2 tbs guacamole. Garnish with cilantro leaves and a squeeze of lime wedge.

Serve: Serve immediately while tortillas are warm. Leftover components keep separately in airtight containers in the fridge for up to 3 days (guacamole will brown—press plastic wrap directly on surface to minimize).