Rotisserie Chicken Tacos

SEASONINGS: Add all the seasonings to a small bowl and stir together: the ground cumin, paprika, chili powder, onion powder, garlic powder, salt (depending on what bouillon is added you'll want less or more; I start with 1/2 teaspoon and add more at the end if needed) and pepper. Add in the chicken bouillon powder and stir. Set aside.

CHICKEN TACO MEAT: Heat the olive oil in a large skillet over medium high heat. Add in the garlic and stir until fragrant, about 30 seconds to a minute. Add in all of the seasonings and stir around for about 1 minute. Reduce the heat as needed, we don't want to burn anything but just get the spices fragrant. Add in the tomato paste and 1 cup hot water. Stir until combined and smooth. Reduce the heat to medium and bring to a simmer. Simmer for 2-4 minutes or until slightly thickened. Add prepared and shredded rotisserie chicken, and toss to combine. Taste and adjust seasonings to taste, adding additional salt as needed. And sugar if it needed. Add lime juice to desired preference (we add 2 tablespoons). Remove from the heat.

ASSEMBLE: Warm up the taco shells or tortillas. If you like melted cheese, add a few tablespoon cheese to the shells and broil for 1-2 minutes to melt. Add the chicken right on top and another tablespoon of cheese on top of that (it will slightly melt). Add favorite taco toppings (we like lettuce, chopped cherry tomatoes, sliced avocado, sour cream, and a squeeze of lime over everything. Enjoy immediately!