Quick Chicken Tacos

Tacos are life. That pretty much just sums up everything I want to say.
These chicken tacos are so incredibly easy to make and take no time at all to whip up. One thing I like to do is make extra chicken and use it to jazz up some nacho's, quesadillas, or even add to Mac-n-Cheese (I KNOW) with some BBQ sauce. If you haven't figured it out by now, this chicken is incredibly versatile and can be used in a variety of dishes, but my favorite has got to be these chicken tacos.
I do like to to the extra mile, and fry up our corn tortillas myself, but that is a step that doesn't have to be necessary, but in my opinion, very worth it.

For Chicken:
2 chicken breasts
2 TBSP butter
salt and pepper
2 TBSP McCormick Montreal Chicken Seasoning
1 jalapeno, seeds removed, and minced small

For Fried Tortillas:
oil for frying
white corn tortillas
salt

Optional Sides:
1/4 cup diced onion
1/4 cup minced cilantro
1/4 cup crumbled queso fresco or cojita cheese
1 lime, in wedges

1. Prepare the chicken by removing any excess fat and cutting the chicken into small, bite sized pieces. The smaller the pieces the easier it is to put in your taco shell if you decide to fry them up.

2. Heat large skillet to medium heat and add butter. When butter is melted add chicken and season with salt, pepper, Montreal Chicken Seasoning, and minced jalapeno. Cook chicken, while stirring occasionally, until meat is no longer pink, roughly 5 minutes depending on the size of your chicken.

3. Prepare tortillas to your desired liking.
--If frying your tortillas like I like to, simply add enough vegetable or canola oil to a small skillet to have roughly 1/4 inch in the bottom of the pan. Heat oil to medium heat. When oil is hot add a tortilla and fry until the underside begins to get some color, flip and repeat. You do not want to completely fry these till they are golden brown because they will be hard to bend in half to form the taco shape. When tortilla has reached your desired doneness, remove and place on a paper towel lined plate, sprinkle with salt, and gently fold ALMOST all the way in half. You will need to hold the shell in  this position for roughly 30 seconds and then you can turn the tortilla shell up on the two ends to finish getting crisp and cool.
--If you want to save on a few extra calories and omit the frying, simply place corn tortillas in a pan and lightly warm each side. This will help prevent the tortilla from ripping.

4. Once everything is done, layer on your favorite toppings, I personally like some fresh onion, cilantro, cojita cheese, and fresh squeezed lime juice.

**Randi's Side Notes**
~ There may be a much easier way of making fresh crispy tortillas, but I honestly haven't even thought about trying to find an easier method because this has always worked for me just fine.
~ This recipe usually feeds our family of 4 if there are sides as well, but when I want to have some leftovers I will add in a third chicken breast and up the rest of the seasonings a smidge.