1 lb boneless skinless chicken breasts, chopped into small pieces
mix of chili powder, cumin, salt and/or taco seasoning
1 small bunch radishes, sliced thin
1 bunch cilantro, minced
4 oz queso fresco cheese (use feta if you can't find it)
9 small corn tortillas
1 T canola oil
Heat the oil over medium high heat. When hot, add the chicken and cook for about eight minutes, or until chicken has cooked through. Remove and put chicken in a bowl and season with salt, chili powder, cumin and/or taco seasoning. There's no real measurements here---just season to taste.
Wipe down your skillet then heat up again to medium. Add the corn tortillas, one by one, to warm up.
Once warm, fill tortillas with a little chicken, some chopped cilantro, sliced radishes, a little cheese and a big squeeze of lime. Serve with additional toppings and salsa if desired.