Place your shredded chicken in a medium skillet over medium heat. Sprinkle the taco seasoning over the meat and add the water or broth. Stir well to ensure every strand of chicken is coated. Simmer for about 3 to 4 minutes until the liquid has evaporated and the chicken is moist and flavorful. Remove the chicken from the skillet and set it aside in a bowl.

Wipe the skillet clean and add a thin layer of oil. Heat the skillet over medium-high heat. Place two or three tortillas in the pan (depending on size). Let them warm for 30 seconds until they are pliable. This prevents them from cracking when you fold them over the filling.

On one half of each tortilla, sprinkle a generous layer of shredded cheese, followed by a scoop of the seasoned chicken, and another layer of cheese. Fold the empty side of the tortilla over the filling to create a half-moon shape. Press down gently with a spatula to seal the taco as the cheese melts.

Fry the tacos for 2 to 3 minutes per side. You want the exterior to be deep golden brown and the cheese to be completely melted and bubbly. If the pan gets too dry, add a tiny bit more oil between batches. The “viral” secret is the high heat which creates that thin, crispy crust on the tortilla.

Remove the crispy tacos from the pan and place them on a serving platter. Serve immediately while they are hot and crunchy. Offer lime wedges for squeezing and bowls of sour cream and salsa for dipping.