2 boneless, skinless chicken breasts
1 can (14.5 ounces) diced tomatoes
1 cup chicken broth
1 tablespoon ground cumin
1 teaspoon salt
1 teaspoon pepper
2 cups vegetable or canola oil, for frying
2 cups shredded romaine lettuce
2 tomatoes, chopped
1 avocado, chopped
finely grated Mexican cheese (I use a combo of monterey jack and cheddar)
sour cream, lime wedges, and hot sauce, for serving
When the chicken is about 30 minutes from being done, heat oil in a cast iron or other large skillet, over medium-high heat. Chop up other toppings while you wait for the oil to get hot. Once oil is hot, place a corn tortilla in the pan. Using tongs, fold tortilla in half, holding top part up to form a taco shell. Once bottom side is golden and crisp, flip taco to brown the side you were holding up. Place on a paper-towel-lined plate and repeat with as many shells as needed.
Once chicken is done cooking, shred with 2 forks in the slow cooker. Stir around shredded meat in the juices. Assemble tacos by layering meat, cheese, tomatoes, lettuce, sour cream and drizzling with lime juice and hot sauce.