If not using pre-cooked chicken, cook chicken completely, using one of the preferred methods above, until the internal temperature at the thickest part reaches 165F. For this recipe, we are using grilled chicken leg quarters.
Allow meat to rest for 10 minutes.
Shred or dice meat, using a sharp knife, into small pieces. Discard bones.
Place meat in a mixing bowl and add 2 tsp salt and 1 tbsp taco season. Stir to mix well.
Place a corn tortilla on a smooth surface and on one side, add a spoon full of chicken, some shredded Mexican cheese. Gently roll the tortilla shell as tight as possible without ripping.
Heat frying pan, with a little olive oil in the bottom, on medium high heat. Place rolled tacos in the pan with seam side down.
Continue frying, turning them regularly so that they become golden brown on all sides.
Serve hot with sour cream, salsa or guacamole asdipping sauces.