Crafting these delightful bites is as simple as it is rewarding. Here’s how to bring them to life:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a skillet, heat olive oil over medium heat. Add the chicken breasts, cooking until no longer pink, about 6-7 minutes per side.
3. Once cooked, remove the chicken from the skillet and shred it using two forks. This step always takes me back to those early days in my grandmother’s kitchen, where patience was key.
4. In a large bowl, combine the shredded chicken with cumin, chili powder, garlic powder, onion powder, salt, and pepper. Mix well to ensure the chicken is evenly coated with spices.
5. Warm the mini corn tortillas in the microwave for about 20 seconds to make them pliable.
6. Fill each tortilla with a generous spoonful of chicken, a sprinkle of cheese, and a dash of salsa. Fold them gently and place on the prepared baking sheet, seam side down.
7. Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and the tortillas are golden and crisp.
8. Remove from the oven and garnish with fresh cilantro and a squeeze of lime juice before serving.

Remember, cooking is an art, not a science. Feel free to adjust the spices and flavors to your liking. The kitchen is your canvas, and these tacos are your masterpiece.