Ingredients

Method

1. 1

   Place the chicken breasts in a pot of water.

2. 2

   Season the water generously with chicken bouillon powder and an all-purpose seasoning blend.

3. 3

   Bring to a boil and cook until the chicken is fully cooked through.

4. 4

   Once cooked, remove the chicken from the pot and place it on a cutting board.

5. 5

   Use two forks to shred the chicken into fine pieces. Set aside.

6. 6

   Slice the red bell pepper, green bell pepper, and red onion into thin strips.

7. 7

   Chop the cilantro.

8. 8

   Heat olive oil in a large skillet over medium-high heat.

9. 9

   Add the sliced peppers and onions and sauté until they begin to soften and char slightly.

10. 10

    Pour the can of diced tomatoes into the skillet with the sautéed vegetables.

11. 11

    Add the shredded chicken and a cup of water. Stir to combine.

12. 12

    Season the chicken and vegetable mixture with Cajun seasoning, paprika, onion powder, and Adobo seasoning.

13. 13

    Stir everything together and let it simmer until the sauce has thickened slightly.

14. 14

    Dip a flour tortilla into the sauce of the chicken mixture, ensuring both sides are coated.

15. 15

    Place the sauce-dipped tortilla into another hot, oiled skillet.

16. 16

    Sprinkle a generous amount of shredded mozzarella cheese on one half of the tortilla.

17. 17

    Add a scoop of the chicken and vegetable filling on top of the cheese.

18. 18

    Top with fresh chopped onion and cilantro.

19. 19

    Using tongs, carefully fold the tortilla in half over the filling.

20. 20

    Press down gently and fry on both sides until the tortilla is golden brown and crispy, and the cheese is fully melted.

21. 21

    Repeat for the remaining tortillas.

22. 22

    Serve the hot tacos on a board with a side of creamy dipping sauce.

23. 23

    Enjoy the cheesy pull as you break one open and dip it in the sauce.