Preheat the oven to 450 degrees. Liberally spray two rimmed baking sheets with avocado oil cooking spray.

In a saucepan, over medium heat, warm the cooked chicken, with taco seasoning, and 1/4 cup water. Stir occasionally until the water is mostly evaporated and set aside.

Wrap 6-7 corn tortillas in a damp tea towel or paper towels and microwave on HIGH for 45 seconds to 1 minute, or until pliable. Lay the warm tortillas over your prepared baking sheet.

Working quickly, scatter about 2 tablespoons of shredded cheese on half of each tortilla. Arrange about 1/4 cup of the chicken mixture over the cheese, a spoonful of salsa, and top with another tablespoon or so of shredded cheese.

Fold the tortillas in half over the pile of chicken filling and carefully flip it over so the chicken weighs down the tortilla. Secure with a toothpick. Make sure your tacos are in a single layer on the baking sheet and leave a little space around each one for air to circulate.

Continue filling the tortillas until all of them are full and the filling is used up. Bake for 8-10 minutes or until the tortillas are crispy and the cheese that has escaped them is crunchy and deep golden brown on the pan.

Allow the crunchy chicken tacos to rest for 3 minutes before serving. At this time, you can dust parmesan cheese if desired on both side of the tacos. The tacos will continue to crisp up as they cool. Fill with shredded lettuce if using and garnish with cilantro leaves.

Serve with lime wedges and your favorite dipping sauce, Enjoy!