Crispy Chicken Tacos

Warm 1 tablespoon olive oil in a skillet over medium heat. Add the chicken, season with cumin, oregano, salt, and pepper, and cook, stirring occasionally, for about 5 minutes, until the chicken begins to brown. Add the onions, stir, and cook for another 5 minutes or so, until the chicken is browned and the onions are translucent. Add the enchilada sauce and cheese, stir, and simmer for a few minutes, until the cheese has melted and the sauce is thick.

Heat 2 tablespoons of the olive oil in another large skillet over medium heat. Add a scoop or two of the chicken mixture to the center of each tortilla and fold them in half, like a taco. Cook in batches for a few minutes on each side until the tacos are beginning to brown and crisp (you may need to add a little extra oil as you progress). Transfer the crispy tacos to a platter and serve with guacamole, pico de gallo, cilantro, and lime wedges. You can make these ahead of time and crisp them up in an air fryer or the oven just before serving.