Put the meat, taco seasoning, salsa and broth in the crockpot. I cooked my pound of chicken breasts on high for about 3 hours. Adjust the time for the type of meat you're cooking, cook it until it's easy to shred. When the meat is done, shred it and stir it together well with the salsa, broth and seasoning.
Add a couple tablespoons of olive oil to a medium size skillet and set over medium heat. Be sure to not get the oil too hot. I like to start with just enough olive oil to fry a few tacos, then add more oil for the next batch. You're pan frying, not deep frying - so there just needs to be enough oil to coat the bottom of the pan.
Microwave your corn tortillas for a few seconds, just until they're flexible and you can bend them without tearing them.
Put a spoonful of meat on a tortilla and spread over half in a thin layer, sprinkle a little cheese on top of the meat, fold the tortilla over and place in the oil to fry in the skillet. Use a slotted spoon for the meat to let any excess liquid drain out - you want them to fry up crispy and too much extra liquid will make them soggy. You don't want to make these too thick, just a thin layer of meat and cheese is perfect so they're easy to grab and eat.
Repeat until you have a batch of tortillas frying in your skillet. (3-4 tortillas) Flip them over when they're golden brown on one side.
Remove from the skillet and place on a paper towel to absorb any extra oil while you prepare and fry the remaining tacos.
Serve with your favorite taco fixings - we did sour cream, salsa and guacamole. For me, this is a less is more type recipe. The tacos are so good, I like to enjoy the textures and flavor with just a little something to dip them in. If you like to pile the toppings on your tacos, other great toppings include tomatoes, onions, olives, jalapeños. Enjoy!
