Chicken

Place chicken breasts in the crock pot, pour the vinaigrette over them, sprinkle cumin, smoked paprika and garlic, and toss to coat
Cover the crock pot and cook on high for 4 hours
Remove the chicken from the crock pot and let cool
Shred the chicken and transfer to a bowl
Pour most of the cooking liquid over the shredded chicken
Make the guacamole sauce by mixing avocado and green salsa until smooth, strain and transfer to a squeeze bottle
Make the sour cream sauce by mixing sour cream and milk until pourable and transfer to a squeeze bottle
Fill the hard taco shells in a 9x13 dish with a layer of refried beans, cooked chicken and shredded Mexican cheese
Bake at 450°F for 10–15 minutes until the cheese is melted and bubbling
Top the tacos with sliced grape tomatoes and jalapeno
Drizzle with the prepared guacamole sauce and sour cream sauce
Serve the tacos