Preheat the oven to 325° F.
Arrange the onions in the bottom of a large, oven-safe Dutch oven.
In a bowl, mix the chipotle, chili powder, paprika, cumin, garlic powder, oregano, and season with 1 tablespoon of salt. Rub the roast all over with the spice mix, then place on top of the onions.
Pour over the orange juice, ¾ cup water, and the honey. Cover and roast for 2 ½ to 3 hours or until very tender.
Crank the heat on the oven up to 425° F. Uncover and cook for 10 minutes, until deeply caramelized on top.
Remove the meat from the pot and shred it using two forks.
Mix the salsa verde with 1 cup of the braising sauce - season with salt.
Stuff the beef and onions into the warmed taco shells and top with cilantro, avocado, and cheese. Serve with salsa verde. Enjoy!
