preheat your oven to 425 degrees Fahrenheit.
slice chicken breast, drizzle with oil and spices (we use paprika, chili powder, cumin, salt, and pepper.) sauté in pan until golden brown. after cooking, allow the chicken to cool in a separate bowl.
cut up some lettuce, onion, tomato, lime, cilantro, serrano chilies... (or if making my guacamole recipe, just save some for your tacos.)
shred your choice of cheese - we use cheddar and pepper jack.
one cup of rice, one cup of chicken broth - cook on medium low until rice absorbs the water (don't forget to stir occasionally.) when rice is cooked, add tomatoes, some cheese, and spices.
when the chicken cools, shred with your fingers, add some of your left over veggies from the yummy guac - onion, tomato, serrano, garlic. cover and cook on low heat.
to make taco hard shells, we heat oil in a pan, insert a corn tortilla, wait for it to bubble, flip - it should be LIGHT golden brown. take out and quickly fill with shredded chicken.
fold the chicken into a floppyish taco shell and place in a baking pan. we used the chicken broth can to keep them closed.
put the filled pan in the oven and bake for fifteen minutes at 425 degrees fahrenheit. the taco shells should be hard and golden brown when you pull them out.
fill the tacos with cheese, onions, lettuce, cilantro, a squeeze of lime, and some of the guacamole from my other guide. =)
serve two tacos with a scoop of rice...
... and of course a corona!