Start with cooked, shredded chicken. If you’re using leftover rotisserie chicken, great! If not, you can quickly poach chicken breasts in seasoned water until they are cooked through. Let them cool before shredding. In a large bowl, mix the shredded chicken with olive oil, smoked paprika, garlic powder, onion powder, and cumin, if using. This melds the flavors beautifully.

Turn on your stove and heat a skillet over medium-high heat. Place the corn tortillas in the skillet one at a time, warming them until they are slightly pliable. This step is crucial! A warm tortilla will hold the fillings better. Each tortilla should take about 30 seconds.

Once your tortillas are warmed, it’s time to lay them out for assembly. Start by adding a generous scoop of the chicken mixture to the center of each tortilla, then top it with shredded cheese. If you like it spicy, sprinkle in the optional chipotle chili powder.

In the same skillet, add a little more olive oil. Place the filled tortillas in the skillet, two or three at a time, being careful not to overcrowd. Fry until the bottoms are crispy and golden, about 3-4 minutes. Flip the tacos carefully and fry the other side until crispy.

Ready to eat? Remove the tacos from the skillet and place them on a plate lined with paper towels to absorb any excess oil. Thoughtfully sprinkle fresh salsa and chopped cilantro on top. Serve hot and watch your guests dive in!