(453 g) boneless skinless chicken breasts, or separate your own from whole chickens. This will yield about 7 servings. Buy more, if you have a larger party.;
, For best results, place it in the refrigerator 24 hours in advance to allow it to defrost evenly.
, Cut each strip into 2 or 3 pieces, depending upon the size of your breasts. You should now have bite sized pieces.
, (30 ml) of canola oil in a large skillet or sauté pan at a medium-high setting. Wait until the oil swirls on its own when you pick up the pan.
 Space the strips out so they are in 1 layer.
 This is an optional step, but will add more flavor.


Add a few diced Serrano chilies when the onions are softened, if you want to make a very spicy chicken filling.
 For example, use 1 tsp. (2 g) of cumin, 1 tsp. (2 g) of smoked paprika, 1/2 tsp. (1 g) of chili powder or cayenne pepper.


You can replace this spice mix with a store-bought taco seasoning.
For extra flavor, toss in a can of diced green chilies while you cook the chicken.
,,, Mix well.


For a stew-like chicken filling, add 1 cup (237 ml) of chicken or vegetable broth to the pan and allow it to simmer on the burner until it is a thick sauce.
,,
Buy 1 lb.
Defrost the chicken, if need be.
Trim any fat off the chicken breasts.

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Cut each chicken breast in vertical strips.
Sprinkle the chicken with salt and black pepper.

,
Heat 2 tbsp.
Place the chicken in the heated pan.
sauté 1 chopped yellow onion in another pan while you cook your chicken.
Toss in Mexican spices while the chicken is cooking.
Cook the chicken for 6 to 8 minutes.

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Warm tortillas or taco shells while the chicken cooks.

,
Dice tomatoes, lettuce, avocado or whatever else you would like to put into your tacos.

,
Add the chicken to the pan with cooked onions.
Remove the chicken from the burner.

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Place your spiced chicken in taco shells or tortillas.

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Cover with toppings and salsa and serve.
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