For the pulled chicken About 1 lb 2 oz chicken breast 2 bell peppers 1 red onion 3 tbsp oil, plus a little more for frying as needed 1 tsp cayenne pepper 2 tsp ground paprika 2 tsp adobo seasoning 2 tsp Cajun seasoning 1 tsp red pepper flakes 1 tsp dried mixed herbs ½ tsp salt ½ can chopped tomatoes (can size not specified) 1 cup water

For assembling 10–12 corn tortillas Grated mild cheddar cheese, or your favorite melting cheese Fresh cilantro Diced red onion

1️⃣ Marinate The Chicken
Combine the chicken, sliced bell peppers, sliced red onion, seasonings, salt, and some of the oil. Mix until evenly coated. Cover and refrigerate for at least 1 hour or overnight to let those spices do their thing.

2️⃣ Cook & Shred
Heat a little oil in a skillet over medium heat. Pan-fry the chicken until fully cooked through, reaching 165°F internally. Remove and shred using two forks or a mixer. Set aside.

3️⃣ Sauté The Veggies
In the same pan, sauté the marinated peppers and onions for a few minutes, until softened. Keep those flavorful pan juices. They're coming along for the ride.

4️⃣ Build The Sauce
Add the chopped tomatoes, shredded chicken, and 1 cup water to the skillet. Stir everything together until the chicken is coated.

5️⃣ Let It Simmer
Reduce the heat to low and simmer for approximately 25 minutes, until most of the liquid has evaporated and the filling is rich and saucy.

6️⃣ Get Those Tacos Golden
Dip each corn tortilla into the remaining sauce, then place it in a lightly oiled skillet. Add grated cheese, pulled chicken filling, diced red onion, and fresh cilantro. Cook on both sides until the tortilla is golden and the cheese has melted. Serve hot. The cheese pull is your reward.