• Preheat the oven to 425 degrees F. Brush or spray a baking sheet with olive oil so it’s coated for the tortillas.
• In a bowl, combine the chicken, sour cream, salsa, cumin, paprika, garlic powder and a pinch of salt and pepper until combined.
• Slightly warm your tortillas so they don’t break. I do this either in the oven for 1 to 2 minutes, in the microwave for 45 to 60 seconds – you just want them more pliable so they roll. You can keep them in between damp paper towels, so they stay pliable without breaking. I warm about 4 at a time, and then build 4 tacos, then warm 4 more, and so on. Just try to move quickly and carefully so they don’t break!
• Fill each tortilla with 2 to 3 tablespoons of the creamy salsa chicken. Top with the shredded cheddar. Fold over the tortilla and place it on the baking sheet. Repeat with remaining tortillas and place them on the sheet. Spray or brush the outsides of the tortillas with olive oil.
• Bake the tacos for 12 to 15 minutes, or until they are crispy and golden brown.
• Serve the tacos immediately with the quick pico, pickled onions, sour cream, cotija cheese, cilantro and lime wedges for spritzing.

quick pico

• Stir together ingredients with a big pinch of salt and pepper until combined. You can make this a day ahead of time and store it in the fridge!