Crispy Chicken Tacos

Instructions

1. Season the chicken
   In a large bowl, combine the chicken strips with 2 tablespoons vegetable oil, chili powder, cumin, garlic powder, oregano, cayenne pepper (if using), 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss until the chicken is evenly coated with the spices. Let marinate for 10 minutes.
2. Cook the chicken
   Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes, stirring occasionally, until the chicken is cooked through and slightly crispy on the edges. Remove from heat and cover to keep warm.
3. Prepare the tortillas
   In a separate skillet, heat about 1/4 inch of vegetable oil over medium-high heat. When the oil is hot (about 350°F), use tongs to carefully place one tortilla into the oil. Fry for about 10 seconds, then use the tongs to fold the tortilla in half to form a taco shell. Hold in this position for about 30 seconds until crisp, then flip and fry the other side for another 30 seconds. Transfer to paper towels to drain. Repeat with remaining tortillas.
4. Prepare the toppings
   While the tortillas are frying, prepare your toppings. Shred the lettuce, dice the tomatoes and red onion, shred the cheese, and chop the cilantro. Arrange all toppings in separate bowls.
5. Assemble the tacos
   Fill each crispy taco shell with a portion of the cooked chicken. Top with shredded lettuce, diced tomatoes, red onion, shredded cheese, and chopped cilantro. Serve immediately with lime wedges on the side for squeezing over the tacos.